Recipe: Crispy Chicken with Fries and Coleslaw

Ahead of time, marinate the chicken to tenderise and add extra flavour. Slash the chicken breasts to allow the flavours to permeate.

Mix together the yogurt, lemon zest and juice and garlic. Season and pour over the chicken in a plastic food bag. Seal tightly so that the marinade is in close contact with the meat. 

Marinate in the fridge for at least 2 hours, or overnight.

When you are ready to cook, preheat the oven to Gas Mark 7/220˚C/ fan oven 200˚C, and place a baking tray in the oven to preheat.

Add the potato chips and the crumbled stock cube to a pan of boiling water. Bring back to the boil and cook for 5 minutes.

Meanwhile, whizz the bread and cornflakes together with some salt and black pepper to make the crumb coating, and tip it out into a shallow dish. Shake the marinade off the chicken and press the crumb coating all over the meat.

Drain the potato chips and shake gently in the pan to slightly roughen the edges. Spray the hot tray with the cooking spray. Tip the potato chips on to the tray and spray with extra cooking spray.

Cook in the oven for 15 minutes, on the top shelf.

To make the coleslaw, combine the cabbage, carrot and shallot in a mixing bowl. Season to taste and stir in the mayonnaise and yogurt to coat evenly.

Stir the chips around to cook evenly and move the tray to the centre shelf. Place the coated chicken breasts on a rack on a baking tray and place on the top shelf. 

Cook for 15 minutes until the chips are golden brown and the chicken is crisp and cooked through.

Serve with the coleslaw.