and to go with the chicken BAKED SWEET POTATO CHIPS
a mandoline or a hand heldslicer will quickly turn out thin even slices of.
sweet potato although a sharp knife and a steady hand will also work
fine. ok 2 medium sweet potatoes scrubbed and sliced 1/8 inch thick
1 tablespoon extra virgin olve oil
1/2 teaspoon coarse salt preferably sea salt
1 lime cut in to wedges for serving
preheat oven to 400 with racks in center and lower positions.
divide sweet potatoes between 2 rimmed baking sheets drizzle
with oil toss and apread them in a single layer on sheets bake flipping
once until centers are soft and edges are crisp 22 to25 minutes sprinkle
with salt

Neely Family Spicy Fried Chicken FOOD network

Directions
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
Preheat a deep-fryer to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper. Ingredients
1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
Salt and freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
Peanut oil, for frying