Season the chicken ... drumstick and the thigh) with a skewer – the juices should run clear with no traces of pink. Leave the chicken to rest for 10 minutes and then carve. To make the chips ...

Dip the pieces in the milk, then coat in the crushed potato chips, pressing to help them adhere. Transfer the chicken breasts to one baking sheet and the thighs and drumsticks to the second one.

They’re actually popcorn chicken, which is a good thing in terms of quality. Instead of chicken that’s processed into a paltry poultry paste and stamped into a series of near-identical fried ...