Step 1 Preheat oven to 240°C. Line 3 large baking trays with baking paper. Place chips into a microwave-safe bowl with 1/4 cup water, cover and microwave on high for 5 minutes. Drain well.
Step 2 Spread chips onto 1 tray and spray with oil. Bake for 20 minutes on top shelf of oven.
Step 3 Meanwhile, process bread and parsley in a food processor to form breadcrumbs. Combine with parmesan and pepper in a bowl.
Step 4 Pour buttermilk into a shallow dish. Coat chicken in buttermilk, then breadcrumb mixture. After chips have baked for 20 minutes, turn over and spray with oil. Reduce heat to 200ºC. Place chicken on trays and spray with oil. Cook chicken and chips for 20 minutes, until cooked through. Serve hot.
1/2 cup parmesan
1 cup packaged breadcrumbs
1 1/2 cups vegetable oil, for frying
What we did
Removed the oil, butter, eggs and processed breading
Reduced the parmesan
Added flavour with lemon pepper and herbs
HFG version (per serve)
Total energy 1850kJ
Total fat 10g (3g saturated fat)
Traditional version (per serve)
Total energy 5600kJ
Total fat 88g (27g saturated fat)