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Healthy "southern fried" style chicken and wedges


A healthier, lighter, oven baked version of a takeaway favourite that tastes just as good, if not better!

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Rate this recipe 3.8/5 (13 Votes)


  • 2 chicken breasts
  • skin off
  • 75g shop bought bread crumbs
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp garlic salt
  • Reduced fat creme fraiche
  • 1 very large or two medium sweet potatoes
  • Oil or cooking spray
  • Salt and pepper
  • Iceberg lettuce


servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Peel and cut sweet potato into wedges and put in a bowl. Cover in salt, pepper and oil or cooking spray and mix to make sure all wedges are covered. Empty onto a baking trap lined with foil and cook in the oven.

Step 2

Remove chicken breasts from fridge and pat down with kitchen roll to dry them. Combine breadcrumbs, turmeric, paprika and garlic salt in a large flat dish. Spoon creme fraiche over chicken breasts and mix to cover them. Once fully covered, dip the chicken into the breadcrumb mixture on all sides until covered. Place in an ovenproof dish and pop in the oven with the wedges.

Step 3

Check on chicken and wedges in the oven, turning the wedges once browned on one side. When wedges are soft inside and chicken is white and cooked throughout remove from oven and place on plate. Shred lettuce and add to the plate and you're done.


Make extra chicken and with leftover lettuce is great in a tortilla the next day with some Mayo for lunch.

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