Hello everyone, hope we are all enjoying the heat and no one is suffering too much :). Right this midweek meal is very tasty indeed I must say. First grab a sweet potato and peel and chop in to wedges.
Chuck in a bowl with some good oil and your choice of seasoning , depending on how hot or not you want your wedges to be of course, in this case I went salt, black pepper and sumac of which I love the taste.
Mix in the bowl till everything is fully coated and leave on a lined baking tray. Next you will need some Cornflakes, I used a free sample pack I had from Nestle of GoFree Cornflakes, add to a bowl. Make sure you crumble these down a bit, just smash with hands or rolling pin your choice whatever doesn’t make a mess. Next you will need a separate bowl for mayonnaise , I used the Moorish Dips Garlic and Lemon Mayo but use whatever you have.
Now grab a chicken breast cutting off any not so nice piece, place in the Mayo bowl and fully coat all the chicken.
Then in to the Cornflakes making sure every bit is fully coated before placing also on the baking tray along with the wedges.
Bake in the oven for around half an hour on 180C or equivalent till everything is cooked through golden and crispy. Then you are done enjoy, you get a lovely crispy outer to the chicken but due to the Mayo the chicken stays really moist inside. Scale up for large families but is very filling, also good to serve with salad especially in the summer.