675 to 900g (1 1/2 to 2 lb) potatoes, peeled and halved
55g (2 oz) plain flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pinch ground white pepper
4 chicken breast fillets
corn oil (for frying)
1 packet pepper sauce
25g (1 oz) butter
1 teaspoon milled black peppercorns
1 packet tobacco onions
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Method Prep:15min › Cook:20min › Ready in:35min
Put the potatoes on to boil in plenty of water.
Open a large food bag and pour in the flour, then add all of the seasonings.
Using scissors, cut the chicken into strips and add them to the bag of seasoned flour. Seal the bag and shake until all the chicken is coated.
Heat the oil in a deep frying pan over medium high heat. Once hot, fry the chicken until it is golden brown. If needed, do this in batches and keep in the oven under a low heat while the rest of the meal is prepared.
Make up the pepper as per packet instructions.
Once the potatoes are ready, mash with the butter and add the milled peppercorns and bind together.
Put the tobacco onions in the oven (they should be ready in 2 minutes) whilst you are preparing the food on the plate.
To serve, put a good mound of potatoes on the plate and lay a few strips of fried chicken on top, bring the onions from the oven and sprinkle on top of the chicken. Pour a ring of pepper sauce around the tower of mash, chicken and onion and serve.