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We love to have this dish as a bit of a treat; with the fried chicken and creamy succotash it's real comfort food. Instead of adding a twist, we stick with the traditional fried bananas - that's already pretty interesting!
cut away any sinew or fat from the chicken breasts, open up like a butterfly, and place into a bowl with the buttermilk, garlic and onion powder.
mix together and leave to marinate for at least an hour if you can.
preheat an oven to 180°C.
rub an excess of the buttermilk off of the chicken breasts and roll in the stale breadcrumbs to totally cover the chicken.
heat up a shot of oil in a frying pan and fry the chicken pieces for a couple of minutes on each side to turn a golden colour. The chicken will not be entirely cooked through.
peel the bananas and cut each one into 3 chunks.
wrap each banana piece up in a bacon rasher to cover.
place the partially cooked chicken and bacon wrapped banana pieces onto a baking tray and cook in the oven for 15 minutes.
wash and slice the spring onions, then deseed and finely dice the red pepper and chilli for the sweetcorn succotash.
fry them in a drop of oil for a few minutes to soften.
drain the sweetcorn from the tin and add to the pan along with a generous pinch of salt and pepper and the glug of cream.
reduce until you have a spooning consistency then add the coriander.
cut each chicken breast in half to make sure it is cooked right through and serve with 3 pieces of banana and plenty of the sweetcorn succotash.