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Chicken in a basket

Andrew Nutter from Good Food Live
Crisp potato baskets and crunchy coated chicken make a dynamite duo in this great tasting recipe from Andrew Nutter

Chicken in a basket

Method

1. Squeeze the potato to remove any excess water and season with salt and freshly ground black pepper. Add the corn flour.

2. Using a bird's nest sieve, make the potatoes into little baskets. Heat the oil in a deep-fat fryer and fry the potato baskets for about 3 minutes until cooked through and golden brown.

3. Mix the strips of chicken with the cayenne, garlic and basil.

4. Mix together the flour, eggs and breadcrumbs. Cover the chicken strips in this mixture. Deep-fry until golden.

5. Arrange the salad leaves in the baskets. Put the chicken on top and serve.

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Serves: 4

Prep: 25 min
Cook: 15 min

Ingredients
1 baking potato, peeled and finely grated
Salt, and freshly ground black pepper
a few pinches of cornflour
100ml vegetable oil
2 chicken breasts, cut into thin strips
a pinch of cayenne pepper
1 garlic clove, finely chopped
6 fresh basil leaves, finely shredded
120g plain flour
2 Eggs
120g breadcrumbs
a few salad leaves, to decorate