eCook Meal
Southern Fried Chicken Bites & Fries
with charred corn on the cob
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 a squeeze of 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. Finish with a squeeze of any remaining lemon juice (to taste). Wow, Chef!
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 a squeeze of 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. Finish with a squeeze of any remaining lemon juice (to taste). Wow, Chef!
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 a squeeze of 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. Finish with a squeeze of any remaining lemon juice (to taste). Wow, Chef!
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 a squeeze of 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. Finish with a squeeze of any remaining lemon juice (to taste). Wow, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R130.81
for 4 servings · R32.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Cornflour needs 160 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Buttermilk needs 200 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 40% of packR7.20
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
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 & Fries?
The preparation time for Southern Fried Chicken Bites & Fries with charred corn on the cob is between 30 and 50 minutes.
What is the total time required to make Southern Fried Chicken Bites & Fries with charred corn on the cob?
The total time required to make Southern Fried Chicken Bites & Fries with charred corn on the cob is between 40 and 60 minutes.
How many servings does Southern Fried Chicken Bites & Fries provide?
4 servings
What are the main ingredients in Southern Fried Chicken Bites & Fries?
Buttermilk, Corn On The Cob/s, Corn on the Cobs, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Hellmann’s Original Mayo, Herby Breadcrumbs, Lemon, Lemons, Piquanté Peppers, Potato, Salad Leaves
What is the nutritional information of Southern Fried Chicken Bites & Fries?
Calories: 1109, Carbs: 125 grams, Fat: grams, Protein: 51.1 grams, Sugar: 21.4 grams, Salt: 948 grams
How do I prepare Southern Fried Chicken Bites & Fries?
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. Finish with a squeeze of any remaining lemon juice (to taste). Wow, Chef! JUST BEFORE SERVING: In a salad bowl, combine a squeeze of 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 & Fries?
Buttermilk, Corn On The Cob/s, Corn on the Cobs, Cornflour, Cucumber, Free-range Chicken Mini Fillets, Hellmann’s Original Mayo, Herby Breadcrumbs, Lemon, Lemons, Piquanté Peppers, Potato, Salad Leaves
How many calories does Southern Fried Chicken Bites & Fries have?
1109 calories
How much fat content does Southern Fried Chicken Bites & Fries have?
grams