Southern Fried Chicken
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.