Skip the fast food and opt for making your own crispy chicken right at home. Pair this dish with some home-made sweet potato wedges for extra deliciousness!

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sweet potato wedges
2 tbsp cornflour
2 tsp curry powder
1½ tsp garlic powder
3 sweet potatoes, cut into wedges
2 tbsp olive oil
For the crispy chicken
8 skinless chicken pieces
1 egg
2 tbsp milk
¾ cup cornflakes crumbs
1 tsp paprika
1 tsp chicken stock powder
1 tsp mixed dried herbs
For the guacamole
1 avocado
½ cup coriander
1 green chilli, chopped
1 garlic clove, grated
2 tbsp lime juice

METHOD
For the sweet potato wedges
1. Preheat oven to 200°C.
2. Mix the cornflour, curry powder and garlic together. Toss through the wedges.
3. Arrange them in a single layer on a lined baking tray. Drizzle with olive oil.
4. Bake for 30–35 minutes, tossing halfway through, until cooked through and crispy on the edges. Season.
For the crispy chicken
1. Season the chicken.
2. Whisk the egg and milk together. In a separate bowl, mix together the cornflake crumbs, paprika, stock powder and herbs.
3. Dip the chicken pieces into the egg mix and then the crumbs.
4. Arrange on a lined baking tray and drizzle with olive oil. Bake for 40 minutes, until cooked.
For the guacamole
1. Add all the ingredients to a food processor and blend until smooth. Season to taste.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

The home-made takeout doesn’t end here – check out this sweet and sour pork next!