eCook Meal
Southern Fried Chicken Bites
with charred corn on the cob & fries
Golden, crunchy chicken bites bring all the Southern-style comfort, served with a generous pile of crispy fries and smoky charred corn on the cob. A fresh, zesty salad keeps things bright, while creamy mayo is ready for dunking. Messy fingers encouraged; this is comfort food done right!
Serving guide
Choose your portion size.
GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the fries and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
QUICK PREP
Pat the Chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the Buttermilk, flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside.
CRUMBED Chicken
Place the herby breadcrumbs in a shallow dish and coat the marinated Chicken pieces. Return the pan to medium heat with enough oil to cover the base. Fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the salad leaves, peppers, Cucumber, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden Chicken, and dollop the mayo over the chicken. Side with the charred corn and the salad. Wow, Chef!
Potato - 200g
Free-range Chicken Mini Fillets - 150g
Buttermilk - 50ml
Cornflour - 40ml
Corn on the Cob/s - 1
Herby Breadcrumbs - 100ml
Lemon Juice - 15ml
Salad Leaves - 20g
Piquanté Peppers - 20g
Cucumber - 50g
Hellmann’s Original Mayo - 50ml
GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the fries and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
QUICK PREP
Pat the Chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the Buttermilk, flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside.
CRUMBED Chicken
Place the herby breadcrumbs in a shallow dish and coat the marinated Chicken pieces. Return the pan to medium heat with enough oil to cover the base. Fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the salad leaves, peppers, Cucumber, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden Chicken, and dollop the mayo over the chicken. Side with the charred corn and the salad. Wow, Chef!
Potato - 400g
Free-range Chicken Mini Fillets - 300g
Buttermilk - 100ml
Cornflour - 80ml
Corn on the Cob/s - 2
Herby Breadcrumbs - 200ml
Lemon Juice - 30ml
Salad Leaves - 40g
Piquanté Peppers - 40g
Cucumber - 100g
Hellmann’s Original Mayo - 100ml
GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the fries and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
QUICK PREP
Pat the Chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the Buttermilk, flour, 2 eggs, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside.
CRUMBED Chicken
Place the herby breadcrumbs in a shallow dish and coat the marinated Chicken pieces. Return the pan to medium heat with enough oil to cover the base. Fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the salad leaves, peppers, Cucumber, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden Chicken, and dollop the mayo over the chicken. Side with the charred corn and the salad. Wow, Chef!
Potato - 600g
Free-range Chicken Mini Fillets - 450g
Buttermilk - 150ml
Cornflour - 125ml
Corn on the Cobs - 3
Herby Breadcrumbs - 300ml
Lemon Juice - 45ml
Salad Leaves - 60g
Piquanté Peppers - 60g
Cucumber - 150g
Hellmann’s Original Mayo - 150ml
GOLDEN FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the Potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 35-40 minutes. At the halfway mark, gently shift the fries and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
QUICK PREP
Pat the Chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the Buttermilk, flour, 2 eggs, and seasoning. Mix in the chicken pieces and set aside to marinate.
CHARRED CORN
Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside.
CRUMBED Chicken
Place the herby breadcrumbs in a shallow dish and coat the marinated Chicken pieces. Return the pan to medium heat with enough oil to cover the base. Fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. You may need to do this step in batches.
JUST BEFORE SERVING
In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the salad leaves, peppers, Cucumber, and seasoning.
STEP INTO A CULINARY WONDERLAND!
Plate up the fries alongside the golden Chicken, and dollop the mayo over the chicken. Side with the charred corn and the salad. Wow, Chef!
Potato - 800g
Free-range Chicken Mini Fillets - 600g
Buttermilk - 200ml
Cornflour - 160ml
Corn on the Cobs - 4
Herby Breadcrumbs - 400ml
Lemon Juice - 60ml
Salad Leaves - 80g
Piquanté Peppers - 80g
Cucumber - 200g
Hellmann’s Original Mayo - 200ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.43
for 4 servings · R29.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
-
Cornflour needs 160 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Buttermilk needs 200 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R18.99 · 40% of packR7.60
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Herby Breadcrumbs
- Hellmann’s Original Mayo
- Corn on the Cobs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Southern Fried Chicken Bites?
The preparation time for Southern Fried Chicken Bites with charred corn on the cob & fries is between 30 and 50 minutes.
What is the total time required to make Southern Fried Chicken Bites with charred corn on the cob & fries?
The total time required to make Southern Fried Chicken Bites with charred corn on the cob & fries is between 40 and 60 minutes.
How many servings does Southern Fried Chicken Bites provide?
4 servings
What are the main ingredients in Southern Fried Chicken Bites?
Buttermilk, Corn On The Cob/s, Corn on the Cobs, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Hellmann’s Original Mayo, Herby Breadcrumbs, Lemon Juice, Piquanté Peppers, Potato, Salad Leaves
What is the nutritional information of Southern Fried Chicken Bites?
Calories: 1049, Carbs: 106 grams, Fat: grams, Protein: 48.8 grams, Sugar: 16.3 grams, Salt: 942 grams
How do I prepare Southern Fried Chicken Bites?
STEP INTO A CULINARY WONDERLAND!: Plate up the fries alongside the golden chicken, and dollop the mayo over the chicken. Side with the charred corn and the salad. Wow, Chef! JUST BEFORE SERVING: In a salad bowl, combine the lemon juice (to taste), a drizzle of olive oil, and a sweetener (to taste). Toss through the salad leaves, peppers, cucumber, and seasoning. CRUMBED CHICKEN: Place the herby breadcrumbs in a shallow dish and coat the marinated chicken pieces. Return the pan to medium heat with enough oil to cover the base. Fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. CHARRED CORN: Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside. QUICK PREP: Pat the chicken dry with paper towel and cut into bite-sized pieces. In a bowl, combine the buttermilk, flour, 1 egg, and seasoning. Mix in the chicken pieces and set aside to marinate. GOLDEN FRIES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato, season, and toss until coated. Spread out in a single layer and roast in the hot oven until cooked through and crispy, 30-35 minutes. At the halfway mark, gently shift the fries and drain any excess oil. Return to the oven for the remaining roasting time. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
What should be prepared from my kitchen to make Southern Fried Chicken Bites?
Buttermilk, Corn On The Cob/s, Corn on the Cobs, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Hellmann’s Original Mayo, Herby Breadcrumbs, Lemon Juice, Piquanté Peppers, Potato, Salad Leaves
How many calories does Southern Fried Chicken Bites have?
1049 calories
How much fat content does Southern Fried Chicken Bites have?
grams