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!

The post Crispy chicken with sweet potato wedges appeared first on MyKitchen.

Whatever you are munching on this weekend, you are going to want it with a side of our beer-battered onion rings. If you’d like to avoid the alcohol, simply substitute the beer for sparkling soda water.

SERVES 4 // COOKING TIME 20 mins

INGREDIENTS
Vegetable oil, to deep-fry
180g self-raising flour
200 ml amasi
½ cup beer
Salt and pepper
2 large onions, peeled, sliced and separated into rings
Sea salt, to serve

METHOD
1. Half fill a pot with oil and place over high heat, or set a deep-fryer to 180ºC.
2. In a large bowl, mix the flour, amasi and beer. Season. The batter should be smooth and thick enough to coat the back of a spoon.
3. Dip each onion ring in the batter and deep-fry until golden and crisp.
4. Drain on a paper towel and serve with sea salt.

The post Beer-battered onion rings appeared first on MyKitchen.