Beer? yup. Bacon? yup. Hot sauce? yup.

What else do you need?

Cooking time: 10 mins prep, 15 mins cooking, (25 mins total).

To wash up: 1 board and knife, 1 baking tray, 1 mixing bowl, 1 frying pan.


  • 2 sweet potatoes, cut into wedges
  • 100g of plain flour
  • 2 eggs
  • 1/2 a bottle of corona (ish)
  • 1 tbsp of paprika
  • Salt & pepper to taste
  • 4 rashers of streaky bacon
  • 4 chicken breasts, cut into strips
  • 1/2 a knob of butter
  • A few spoons of sour cream
  • 1 handful of chives, torn
  • Frank’s hot sauce


  1. Get the sweet potatoes going in a hot oven on a baking tray with a glug of oil and a sprinkling of salt. Gas mark 6 (200’C).
  2. Mix your batter in a large mixing bowl. seive the flour, crack in the eggs and beat well to bring together. Add a splash of beer at a time until the mix has loosened until a runny batter forms. add paprika, salt & pepper to serve.
  3. Wrap the chicken strips in the bacon (you might need cocktail sticks to hold the bacon in place).
  4. Get a pan nice and hot with a good amount of oil, test with a little of the batter to make sure it sizzles.
  5. Dip the chicken strips into the batter and then fry straight in the pan for 3-5 mins on each side or until crispy and golden, when amost ready add a little butter to the pan and baste the chicken to give it a ncie shine.
  6. Smother in hot sauce and dunk in the sour cream and chives.

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