Thanksgiving Fried Chicken Breast, Candied Yams, Sprouts & Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel then chop your sweet potato[es] into thick discs

Cut the Brussels sprouts in half, lengthways

Peel and finely chop (or grate) your garlic

Add the sweet potato discs to a large heat-proof bowl covered with cling film and cook in the microwave for 3-4 min

While the sweet potatoes are hot, drain any liquid from the bowl and add your honey, a small knob of butter and a pinch of salt and pepper and give everything a good mix up - this is your glazed 'yams'

Add the glazed 'yams' to a baking paper-lined baking tray and cook in the oven for 25-30 min

Once the 'yams' have had an initial 10 min, add the halved Brussel sprouts to the tray with a drizzle of olive oil – this is your roasted sprouts

Flip the glazed 'yams' half way through cooking – this is your candied yams

Meanwhile, add 80ml [120ml] [160ml] milk to a bowl with the chopped garlic and give everything a good mix up – this is your wet mix

Add your sage and cornflour to a separate large plate with 4 tbsp [6 tbsp] [8 tbsp] flour and your panko breadcrumbs – this is your dry mix

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 2cm thickness

Dip your flattened chicken into the dry mix, then into the wet mix, then finally into the dry mix and, using your hands, scrunch the flour onto the chicken until fully coated – this is your double dredged chicken

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil over a high heat

Once hot, reduce the heat to medium-high and add the double dredged chicken to the pan and cook for 7-9 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked chicken with a generous pinch of salt – this is your fried chicken

Combine your gravy base with 100ml [150ml] [200ml] boiled water in a heatproof bowl, whisk thoroughly

Put the gravy mix in the microwave and cook for 1 min or until thickened

Add 1 tsp [1.5 tsp][2 tsp] butter and stir it all together (careful it may be hot!) – this is your gravy