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Crispy Chicken with Sweet Potato Fries and Barbecue Beans

This recipe for Crispy Chicken with Sweet Potato Fries and Beans by Nadiya Hussain, from Nadiya's British Food Adventure on BBC2, is a delicious take on chicken and chips.

From the book


The first chicken and chip shop that ever opened in Luton is the same place where I still get my chicken and chips. I know it’s my home and I’m biased, but they are a force to be reckoned with! When I can’t make it there, I like to create my own variations of my favourites at home. This crispy chicken has a hidden layer of spice and a crisp exterior, and is accompanied by baked sweet potato fries and warm barbecue beans.

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For the chicken:
4 large pieces of chicken thigh (about 150g each), skin on and bone still in
200ml sweet chilli sauce
150g plain flour
1 tsp baking powder
1 tsp cayenne pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
150ml vegetable oil, for frying
For the sweet potato fries:
2 large sweet potatoes (approx. 800g), cut into wedges
2 tsp garlic powder
1½ tsp paprika
1 large pinch salt
2 tbsp olive oil
For the barbecue beans:
2 x 400g tins of baked beans
1 tsp smoked paprika
2 tbsp brown sauce

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Put a large pan of water on the stove, add a large pinch of salt and bring to the boil. Add the chicken and boil for 15 minutes. Once boiled, place on kitchen paper and drain off the excess water.

Put the chicken in a bowl with the sweet chilli sauce. Set aside.

Put the flour, baking powder, cayenne pepper, onion powder, garlic powder and salt on a plate and mix together.

Dip each piece of chicken into the dry spice mix and set aside on another plate.

Heat the oil in a non-stick frying pan. Add the pieces of chicken and fry for 3 minutes on either side, until golden brown. Place on a baking tray.

Preheat the oven to 180C/160C fan/gas 4.

Combine the garlic powder, paprika and salt in a small bowl.

Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix and drizzle with the oil.

Place the trays of chicken and sweet potatoes in the oven, with the sweet potatoes at the top, and bake for 25-30 minutes.

Meanwhile, mix together the beans, smoked paprika and brown sauce and gently heat them up.

Serve everything together, and dig in.

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From the book: Nadiya’s British Food Adventure

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