Comforting Easy Fried Chicken

Nutrition per serve

Ingredients

• 2pcs potato
• 300g free-range chicken thigh fillets
• 10g country seasoning
• 300g corn kernels
• 1pcs spring onion
• 1clove garlic
• 50g smoky aioli
• 20g sambal oelek
• 30ml plain flour
• 20g butter
• 1pcs neutral-flavoured oil, for shallow-frying

Method

1. Step 1 — Cook potatoes
   Preheat the oven to 200C, fan-forced. Prick the potatoes all over with a fork. Put the potatoes and 2 tsp water in a microwave-safe dish. Cover and microwave for 8 mins or until partially cooked. Drain, then wrap individually in foil. Put on an oven tray and bake for 30 mins or until tender. (If you don't have a microwave, roast the foil-wrapped potatoes for 50-55 mins until tender.)
2. Step 2 — Prep chicken
   Meanwhile, cut the chicken into 1cm-thick slices. Combine the country seasoning and 2 tbs plain flour in a large dish. Add the chicken to the flour mixture and toss to coat. Transfer the chicken to a plate and stand for 5 mins. Return the chicken to the flour mixture and toss again to coat. Shake off excess and set aside.
3. Step 3 — Bake corn topping
   Drain and rinse the corn. Using a clean board, finely chop the spring onion. Crush or finely chop the garlic. Coarsely chop 20g butter. Line an oven tray with baking paper. Scatter the corn, garlic, butter and half the spring onion over the lined tray and season with salt and pepper. Bake for 10 mins or until the corn is golden. Cover to keep warm.
4. Step 4 — Fry chicken
   While the corn mixture is baking, heat 1cm oil in a large frypan over medium-high heat until the oil is shimmering. Fry the chicken, in batches if necessary, for 2 mins each side or until golden and cooked through. Remove from the pan and drain on a wire rack set over paper towel (this will keep the coating crisp).
5. Step 5 — Make spicy aioli
   Combine the smoky aioli and half the sambal oelek* in a bowl (sambal oelek is a chilli paste; reduce the quantity or omit it if you prefer less heat).
6. Step 6 — Get ready to serve
   Unwrap the potatoes and cut a cross in the top of each, taking care not to cut all the way through. Gently squeeze the potatoes to open slightly. Season with salt and pepper. Divide the potatoes among plates and spoon over the corn mixture. Top with the chicken, spoon over the spicy aioli and scatter with the remaining spring onion to serve.

Allergens

Gluten, Wheat, Milk, Sulphites, Egg