Are you ready to tantalize your taste buds with a dish that combines smoky flavors and crispy textures? Look no further than this irresistible Smoked Paprika Chicken with Sweet Potato Fritters! Bursting with flavor and perfect for a cozy dinner, this recipe is sure to become a family favorite. With just a few simple ingredients and easy-to-follow steps, you’ll create a mouthwatering meal that will have everyone asking for seconds. Get ready to impress your loved ones and elevate your weeknight dinners with this deliciously satisfying dish!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- 2 large sweet potatoes
- 1/2 cup flour
- 1 egg
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, salt, 2 large sweet potatoes, 1/2 cup of flour, 1 egg, and oil for frying.
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare the chicken thighs.
- In a small bowl, mix together the smoked paprika, garlic powder, and salt. Rub this spice mixture evenly over the chicken thighs, ensuring they are well-coated.
- Place the seasoned chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and has a nice golden color.
- While the chicken is baking, prepare the sweet potato fritters. Begin by peeling the sweet potatoes and grating them using a box grater or food processor.
- In a large mixing bowl, combine the grated sweet potatoes, flour, and egg. Mix well until all ingredients are thoroughly combined. If the mixture seems too wet, you can add a little more flour to achieve a firmer consistency.
- Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, scoop about 1/4 cup of the sweet potato mixture and carefully drop it into the skillet, flattening it slightly with the back of a spatula.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes before serving.
- Serve the smoked paprika chicken alongside the sweet potato fritters. Enjoy your delicious meal!
Tips
- Marinate for Extra Flavor: For an even deeper flavor, consider marinating the chicken thighs in the smoked paprika mixture for a couple of hours or overnight in the refrigerator before baking.
- Check Oil Temperature: When frying the sweet potato fritters, ensure the oil is hot enough. A good test is to drop a small amount of the mixture into the oil; if it sizzles immediately, you’re ready to fry!
- Customize Your Fritters: Feel free to add herbs or spices to the sweet potato fritter mixture, such as chopped green onions, cilantro, or a pinch of cayenne for a little heat.
- Batch Cooking: If you're cooking for a crowd, you can double the recipe for the fritters. They also freeze well, so you can enjoy them later!
- Rest the Chicken: Let the baked chicken rest for a few minutes after taking it out of the oven. This allows the juices to redistribute, making for a juicier bite.
- Serve with Dipping Sauce: Elevate your meal by serving the fritters with a tangy dipping sauce, like a yogurt-based dip or a spicy aioli, for an extra layer of flavor!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 160mg
