Best Spicy Chicken And Chips Recipes

SPICY OVEN-BAKED CHICKEN & CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk together the Cajun seasoning, vegetable oil, lime zest and juice. Toss the chips, wings and Cajun mixture together in batches, so that everything is well coated.
• Cover a large baking sheet with foil, then arrange the chips around the outside and the wings in the middle. Season and bake for 20 mins, then turn the chips and return to the oven for a further 20-25 mins until the chips and wings are golden. Serve with green salad, or coleslaw and ketchup.

POTATO CHIP CHICKEN

Steps:

• In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

GRILLED CHICKEN WITH SPICY GUACAMOLE & CORN CHIPS

Steps:

• Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
• Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
• Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
• Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
• Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.

SPICY CHICKEN AND CHIPS

Steps:

• Peal the potatoes, and slice them into chips (like fat fries to Americans).
• Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
• In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
• Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
• In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
• Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
• 5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
• For kids - don't put spice on the chips and use less of the spice paste in the chicken.