South­ern Fried Chicken

Simply Her (Singapore) - - Beauty News -

Serves 4-6


250g sweet pota­toes, peeled and

roughly chopped 2 tsp salt 1 tsp cin­na­mon pow­der 2 chicken breasts, sliced hor­i­zon­tally

into 4 pieces cup milk cup flour 1 cup panko (Ja­panese bread­crumbs)

cup canola oil 250g spinach Olive oil, for the dress­ing


1 Cook the sweet pota­toes in boil­ing wa­ter with 1 tsp of salt over high heat for 15min un­til soft. Drain and mash with a wooden spat­ula. Mix in the cin­na­mon pow­der.

2 Pound the chicken fil­lets un­til they are about 0.5cm thick. Dip each fil­let in milk, then coat with flour. Dip in milk again, then in the panko.

3 Heat the canola oil in a deep pan over medium heat. The oil should siz­zle and barely cover the chicken fil­lets when they go into the pan.

4 Cook­ing 2 or 3 fil­lets at a time, pan-fry the chicken on one side for 1min, un­til golden-brown. Flip the fil­lets over and pan-fry for another 45 sec­onds.

5 Blanch the spinach in boil­ing wa­ter for 15 sec­onds. Strain and toss in olive oil and the re­main­ing 1 tsp salt in a mix­ing bowl.

6 Por­tion the sweet po­tato mash onto plates and top with spinach. Stack the chicken on top and serve.

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