Ingredients :
- 1 chicken breast portion (about 200-250 grams) chicken 🍗
- 1 small to medium corn cob 🌽
- Oil for deep frying 🍳
- 1 portion chips (see my recipe for 'Tex's No-Fail Chips' in my profile) 🍟
- paprika (enough to cover the chicken)
- to taste butter
- to taste your choice of cheese (grated)
- Sea salt and ground black pepper
Method :
- Have your potatoes ready to go as you heat your oil to 130°C/265°F
- Place the chicken on kitchen paper. Dust the chicken well on both sides with paprika, salt, and pepper (basically a dry rub). Preheat your oven to gas mark 5/190°C (375°F)
- Cook your chips for 2-3 minutes then allow to cool
- Cook your corn with a little salt in the water and allow to cool. I like to leave mine leaning or stood up so all the water doesn"t run to one side of the cob
- Put the chicken on a baking tray and place in the oven for 30-35 minutes, check it"s cooked (it should have an internal temperature of 75°C/165°F, or the juices should run clear when pierced with a skewer). Allow to rest for 10 minutes
- Heat the oil to 180°C/35°F and deep fry the corn. When the corn is done, skewer, then put the chips in to finish cooking
- While the chips finish frying, put some butter on the hot corn then grate on some cheese (I"m using mature cheddar)
- Finally, slice the chicken, plate up and dig in
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