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Oven fried chicken with candied sweet potatoes


  • Preheat oven to 200°C fan forced (220°C normal).
  • Toss the sweet potatoes with oil and seasonings in a tray and cook in the oven, tossing now and again.
  • Combine the flour, polenta, onion and garlic powders, the dried basil and oregano, chilli flakes and seasonings in a large bowl. 
  • Dip the chicken in the buttermilk and then flour well, dusting off any excess.
  • Spray a heavy-bottomed baking tray with oil, put in the chicken, spray again with oil and cook in the top of the oven for about 25-30 mins.
  • Then sprinkle the sweet potatoes with sugar, if you like, and move to the bottom of the oven. 
  • Serve the chicken on a bed of sweet potatoes with a garnish of coriander on top and lemon wedges on the side.


  • olive oil
  • 2 sweet potatoes, peeled & cut into even chunks
  • sea salt & freshly ground pepper
  • 1 cup plain flour
  • ½ cup polenta
  • 1-2 tspn onion powder
  • 1-2 tspn garlic powder
  • 2 tspn dried basil
  • 2 tspn dried oregano
  • 1 tspn chilli flakes
  • 4 skinless chicken breasts, halved crossways
  • buttermilk
  • olive oil spray
  • brown sugar (optional)
  • lemon wedges
  • fresh coriander sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm