Bang Bang Chicken & Fries with lemony charred corn salad

Get ready for a crispy explosion that could easily blow Wonka’s socks off! Herby panko-crumbed chicken dances with golden roasted fries, while a zesty lemony charred corn salad steals the show. It’s a taste adventure that’ll leave your tastebuds singing!

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Step 1

Preheat the oven to 200°C. Spread the potato fries on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).

Step 2

Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, the flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate.

Step 3

Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.

Step 4

Place the herby breadcrumbs (100ml Panko Breadcrumbs & 15ml NOMU Provençal Rub) in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.

Step 5

Rinse and roughly shred the salad leaves. Rinse and cut the cucumber into half-moons. Rinse and cut the lemon into wedges. In a salad bowl, combine a squeeze of lemon juice (to taste), a drizzle of olive oil, and a sweetener. Toss through the shredded leaves, the cucumber half-moons, and the charred corn, and season.

Step 6

Plate up the fries alongside the golden chicken, and drizzle the mayo over the chicken. Side with the charred corn salad. Serve the remaining lemon wedge on the side. Wow, Chef!

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