Hot Honey Chicken with Sweet Potato Fries
and Quick Pickled Dill Cucumber
This oven baked chicken is a slightly healthier (and much easier) take on the famous Nashville hot chicken; breaded in cornflakes and finished with a sweet spicy glaze.
Cals 977 · Prot 55 · Carbs 102 · Fat 39
Family Friendly
40 min
This oven baked chicken is a slightly healthier (and much easier) take on the famous Nashville hot chicken; breaded in cornflakes and finished with a sweet spicy glaze.
Cals 977 · Prot 55 · Carbs 102 · Fat 39
Family Friendly
Ingredients
Fries
Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Chicken
Chicken breast
400 Grams
Mayonnaise
5*9*13*
75 Grams
Dried thyme
2 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Cornflakes
11*
100 Grams
Vegetable oil
1 Tbsp
Hot honey
Butter
4*
20 Grams
Smoked paprika powder
2 Grams
Honey
30 Grams
Sriracha sauce
30 ML
Pickled cucumber
Cucumber
2 Piece
Fresh dill
15 Grams
White vinegar
15 ML
Salt
0.5 Tsp
Allergens
*5 Eggs, *9 Soya, *13 Mustard, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4084 / 977 |
| Fats (g) | 38.9 |
| of which saturated (g) | 10.8 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 27.3 |
| Fibers (g) | 8.8 |
| Proteins (g) | 54.7 |
| Salt (g) | 3.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast fries
- Preheat the oven to 200°C/180°C fan.
- Slice the sweet potatoes (skins on) into fries.
- Add the fries to a large baking tray with a drizzle of vegetable oil and sprinkle with salt.
- Toss the fries in the oil until they are fully coated.
- Roast for 30 min or until golden and crisp.
2 Prep chicken
- Meanwhile, add the mayonnaise to a large bowl.
- Save the remaining yogurt for serving.
- Add the thyme, garlic onion powder, salt and pepper to the bowl.
- Mix.
- Slice the chicken into goujons.
- Add them to the bowl.
- Stir to coat.
Tip! Marinate the chicken up to 24 hours in advance.
3 Bake chicken
- With a rolling pin or your hands, crush the cornflakes into crumbs in their package.
- Place them into a large bowl with a generous pinch of salt and pepper.
- Turn the chicken goujons, one by one, in the cornflakes until coated.
- Add the breaded chicken to a lined baking tray.
- Drizzle with vegetable oil.
- Bake for 15 min or until crispy and golden.
Tip! Take your time to ensure the chicken is coated completely in the cornflakes.
4 Pickle cucumber
- Meanwhile, thinly slice the cucumbers into rounds.
- Finely chop the dill.
- To a bowl, add the cucumber, dill, vinegar and salt.
- Set the Quick Pickled Dill Cucumber aside.
Tip! For punchier pickles, pickle the cucumbers up to 24 hours in advance.
5 Make glaze
- Heat a pot over a medium heat with the butter.
- Once melted, add the smoked paprika, honey, sriracha (spicy!) and a pinch of salt.
- Cook for 1-2 min.
6 Serve
- Serve the Hot Honey Chicken with Sweet Potato Fries and Quick Pickled Dill Cucumber.
- Drizzle the hot honey glaze over the chicken.
- Serve any remaining yogurt to the side.
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