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Fried chicken with banana fritters

Fried chicken with banana fritters


This is our spin on an American favourite, Chicken Maryland, using overripe bananas. It's sweet meets savoury and totally delicious!

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    2739kj 656kcal
  • Fat
    High 44%
  • Saturates
    Low 25%
  • Sugar
    Low 12%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 2 tbsp Co-op plain flour
  • 1 tsp paprika
  • ½ tsp dried oregano
  • ½ tsp mustard powder
  • ¼ tsp cayenne
  • 520g pack Co-op British chicken thigh fillets, each cut in half
  • 2 tbsp Co-op olive oil
  • 275g Co-op sweet potato, peeled and grated
  • 1 small ripe banana, mashed
  • 50g Co-op plain flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • ½ tsp ground cumin
  • 1 Co-op British free range egg, beaten
  • 300g broccoli florets, steamed
  • 4 sweetcorn cobettes, steamed
  • 4 tbsp Co-op mayonnaise


  1. Preheat the oven to 180°C/fan 160°C/gas 4. Mix the plain flour, paprika, dried oregano, mustard powder and cayenne together in a large bowl and season
  2. Add the chicken thigh fillets and toss to coat
  3. Heat the olive oil in a large frying pan and cook the thigh fillets for 5 mins on each side, until golden
  4. Spread out on a baking tray and bake in the oven for 30 mins
  5. While the chicken is cooking, prepare the fritters: put the sweet potato in a bowl with the ripe banana and mix together
  6. Add the plain flour, baking powder, paprika, ground cumin and beaten egg.
  7. Season, mix well, then leave to rest for 10 mins
  8. Fill a large, deep pan two-thirds full with the vegetable oil and set over a medium-high heat
  9. Place flattened spoonfuls of the banana mixture into the pan and cook for 2-3 mins each side, until golden
  10. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper
  11. Serve alongside the chicken, with the broccoli florets, sweetcorn cobettes and mayonnaise

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