Chicken and potatoes: how to prepare and serve them in an alternative way!

If you're a fan of crispy and juicy chicken strips with crispy potatoes, you’ll love this Chicken and Potato recipe. It’s perfect for a light dinner or a satisfying lunch. To make it, baby potatoes (also known as new potatoes) are skewered onto a stick, then cut and pulled apart to make a spiral. To make the chicken, chicken breast strips are dipped into a yogurt marinade, flour, and cornflakes. Both the potatoes and chicken strips are then fried until golden and cooked through. Serve the Chicken and Potatoes with your favorite dipping sauce, and it is sure to be a crowd-pleaser.

Chicken and Potatoes Ingredients

• Potatoes – baby potatoes or new potatoes
• Oil – use a neutral oil like canola oil or vegetable oil
• Chicken – chicken breasts work best for this recipe
• Egg – use a large, free-range egg
• Yogurt – plain, full-fat yogurt
• Herbs and Seasoning – rosemary, salt and pepper, garlic powder, smoked paprika
• Flour – all-purpose flour
• Cornflakes – make the chicken strips extra crispy

Tips

You can use any of your favorite seasonings (taco seasoning, BBQ spice, fajita seasoning, Cajun spice, etc.); if using a blend that already contains salt, leave out any additional salt in the recipe.

Instead of cornflakes, you can also use Panko breadcrumbs. The chicken strips will still be very crispy!

Want a cheesy flavor in your chicken strips? Add a bit of parmesan cheese to the flour mixture.

Use boneless, skinless chicken breasts for the best results. If you want to make chicken nuggets instead, use chicken thigh fillets, cut into smaller pieces.

Cut the chicken strips into even thickness to ensure they cook evenly.

Don’t overcook the chicken strips, otherwise, they will be dry.

Make sure to use an oil suitable for frying at higher temperatures. These include canola, peanut, sunflower, corn oil, and more. If you want to reuse the oil, allow it to cool, and strain it. You can use it a few times more for fried chicken.

How to Store Chicken and Potatoes

Store leftover chicken and potatoes in an airtight container (in the fridge) for up to 4 days.

Can I Make Chicken and Potatoes in the Airfryer?

Yes, you can, although you might need to make it in batches if you have a small Airfryer.

To make the chicken, cook the strips at 200°C/400°F for 20 minutes, turning halfway.

To cook the skewered potatoes, cook the potatoes at 100°C/350°F for 15-20 minutes.

More Recipes You’ll Like

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Hasselback Potatoes: an impressive potato side dish recipe

Coconut Chicken: the delicious recipe you’ll love

Popcorn Chicken: the homemade chicken bite recipe

Garlic Butter Potatoes: the crispy and flavorful potato recipe.

Instructions

Put each of the small potatoes on a skewer. Use a sharp knife to cut a spiral into the potatoes.

Pull the layers apart slightly, taking care not to break the potatoes apart. Set the skewers aside until you’re ready to fry them.

Cut a chicken breast in half.

Then slice into thin strips.

Make the marinade by mixing together the yogurt, egg yolk, rosemary, garlic powder, paprika, milk, oil, salt, and pepper.

Add the strips to the yogurt mixture, and mix.

Dip the into the flour, then again in the yogurt mixture

then into the cornflakes.

To cook, the chicken, lower the covered strips into hot oil and fry until golden and cooked through.

Carefully lower the skewered potatoes into the hot oil.

Fry until golden and cooked through.

Enjoy!