Crispy Chicken With Ranch Mash

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (580.3 g)
  • Calories 560.9
  • Total Fat - 6.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 107.5 mg
  • Sodium - 363.3 mg
  • Total Carbohydrate - 80.4 g
  • Dietary Fiber - 11.4 g
  • Sugars - 12.3 g
  • Protein - 49.8 g
  • Calcium - 222 mg
  • Iron - 5.8 mg
  • Vitamin C - 79.5 mg
  • Thiamin - 0.6 mg

Step 1

To make mash, place potatoes in a large saucepan, just covered with water and boil gently until very tender and then drain well and then return potatoes to same saucepan and mash until smooth and then place pan over a very low heat and add remaining ingredients and stir until hot and then cover and keep warm.

Step 2

Cut each chicken fillet horizontally through the side to give two thin pieces.

Step 3

Dip into eggs, coat in combined crumbs and paprika, pressing on firmly and then place on an oiled oven tray and spray lightly with cooking oil and cook in a very hot oven (240C) for 12 to 15 minutes or until crisp and cooked.

Step 4

Meanwhile, heat an oiled, large frypan over a high heat and add cabbage, corn and 1 tablespoon water and cook, stirring, for 5 minutes, or until tender.

Step 5

Serve Chicken with cabbage mixture and mash and garnish with spring onions.

Tips & Variations


No special items needed.

Related