Ingredients
17 total- 90g jar M&S Southern Fried Seasoning
- 175g plain flour
- 100g cornflour
- 500g Greek-style live yoghurt
- 1 large egg
- 4 tbsp whole milk
- 6 skin-on chicken breast fillets
- 400ml vegetable oil, for frying
- 600g M&S Frozen Gastropub triple cooked chips
- 6 sweetcorn cobettes
- 6 tbsp unsalted butter
- 6 brioche rolls, halved
- 3 tbsp mayonnaise
- 1 gem lettuce, leaves separated
- 2 tomatoes, sliced
- 300g M&S Deli style coleslaw
- Ketchup, to taste
Method
10 stepsStep 1
Mix the seasoning and both flours in a large shallow bowl then set aside.
Step 2
Whisk the yoghurt and egg in a bowl then add the milk 1 tbsp at a time until the batter is the consistency of single cream.
Step 3
Add the chicken to the batter, turn to coat then cover and marinate in the fridge for at least 30 mins.
Step 4
Heat the oven to 200°C/ 180°C fan/ gas 6. Pour the oil into a large saucepan so it’s ¾ full and heat to 190°C.
Step 5
Remove the chicken from the marinade and gently shake off any excess. Then dip into the seasoning mix, ensuring it is fully coated then place on a lined baking sheet.
Step 6
Carefully lower 1 breast into the hot oil and cook for 5 mins, turning halfway through. You may want to do this in batches of 2 at a time. Remove with a slotted spoon and rest on a cooling rack set over a lined baking tray while you fry the remaining chicken.
Step 7
Once all the chicken is fried, cook in the oven for 15-20 mins until cooked through.
Step 8
Meanwhile, cook the chips to packet instructions.
Step 9
Heat a large pan of boiling salted water and cook the sweetcorn for 10 mins. Drain well and season with freshly ground black pepper. Transfer to a bowl and toss in the butter.
Step 10
Evenly spread the bun bases with mayo then add a lettuce leaf and slice of tomato. Top each with crispy chicken and sandwich on the lid. Serve with corn, coleslaw, fries and ketchup on the side.