Crispy chicken with sweet potato fries and barbecue beans recipe
 This crispy chicken has a hidden layer of spice and a crisp exterior, and is accompanied by baked sweet potato wedges. 4 x 150g/5½oz chicken thighs on the bone200ml/7fl oz sweet chilli sauce150g/5½oz plain flour1 tsp baking powder1 tsp cayenne pepper1 tsp onion powder1 tsp garlic powder1 tsp salt150ml/5fl oz vegetable oil, for frying 4 x 150g/5½oz chicken thighs on the bone 200ml/7fl oz sweet chilli sauce 150g/5½oz plain flour 1 tsp baking powder 1 tsp cayenne pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 150ml/5fl oz vegetable oil, for frying 2 tsp garlic powder1½ tsp paprikalarge pinch salt2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges2 tbsp olive oil 2 tsp garlic powder 1½ tsp paprika large pinch salt 2 large sweet potatoes (approx. 800g/1lb 12oz), cut into wedges 2 tbsp olive oil 2 x 400g tins baked beans1 tsp smoked paprika2 tbsp brown sauce 2 x 400g tins baked beans 1 tsp smoked paprika 2 tbsp brown sauce Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. To make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the chicken in a bowl with the sweet chilli sauce. Mix well and set aside. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Put the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. To make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Bake the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together. Meanwhile, mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together.