James Tanner makes a tasty crispy Mexican style chicken on Lorraine for a great mid week supper.

The Ingredients are: 150 ml of vegetable oil, 1 x tsp of dried oregano, 1 x tsp ground cumin, 2 x tsp chilli powder, 2 x tbsp of clear honey, 800g chicken thighs and 180 g tortilla corn chips.

For the potato wedges: 4 x large Maris Piper potatoes and Sunflower oil.

For the Mexican ‘street corn’: 4 whole sweetcorn cobs, 3 tbsp sweet chilli sauce and 4 tbsp fine grated parmesan.

To prepare the chicken, gently heat oil on stove top until lukewarm, remove and mix in the dried oregano, ground cumin, chilli powder and clear honey.

Next put the tortilla chips into a sealable plastic food bag and bash with a rolling pin or something similar until the chips have broken into small pieces.

Dip the chicken thighs into the oil mix then roll them in the crushed up tortillas.

Bake on non stick tray at 180c for 40 mins until brown and crisp.