Deep South Chicken with Chunky Chips

Deep South Chicken with Chunky Chips Deep South Chicken with Chunky Chips
Mouth watering chicken and chunky chips, this dish will have everyone reaching for seconds.
4 people 20 minutes 10 minutes


  • 800 g SuperValu Quality Irish Chicken Thighs
  • 8 - SuperValu Rooster Potatoes

From the Store Cupboard

  • 1 tsp Cayenne Pepper
  • 2 - Fresh Egg
  • 1 tsp Malt Vinegar Optional)
  • 100 g Plain Flour
  • 200 g SuperValu Fresh Breadcrumbs
  • 0 - SuperValu Salt



  1. To prepare the chicken thighs firstly place in a pan of boiling water and cook for 8 minutes.
  2. Remove from the heat, strain and allow to cool.


  1. To prepare the coating you’ll need 3 bowls – in the first bowl mix together the breadcrumbs and cayenne pepper, in the second beat the eggs and in the third bowl add the flour and season with salt and pepper.
  2. When cooled, press the chicken thighs in the flour mixture, remove and tap lightly to remove excess flour, then dip in the beaten egg, remove and drop into the breadcrumb mixture ensuring the chicken is well coated.
  3. Set aside for cooking later.
  4. Preheat the deep fat fryer 180°C/350°F.
  5. Once the correct temperature has been reached, deep fry the coated chicken until the breadcrumbs are golden brown, this should take about 8–10 minutes, drain on kitchen paper and allow to rest whilst cooking the chips.
  6. Wash and peel the potatoes, cutting the chips into thick chunks.
  7. Place the chips in the chip pan basket and lower into heated oil (180°F/350°F), fry until golden and fluffy in the centre, approximately 10 minutes.
  8. Serve the chips immediately with the Deep South chicken.
  9. Season the chips as required with a sprinkle of salt and dash of vinegar.
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