Crispy Cajun Fried Chicken
with Wedges and Spring Onion Slaw
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
½ unit(s)
Lemon
2 unit(s)
British Chicken Breasts
1 sachet(s)
Cajun Spice Mix
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 unit(s)
Spring Onion
120 grams
Coleslaw Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 25-35 mins. Turn halfway through.
Zest and cut the lemon into wedges (see ingredients for amount). Sandwich each chicken breast between two pieces of baking paper.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper, then sprinkle the Cajun spice mix all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the panko breadcrumbs and lemon zest into another bowl. Season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Pop the chicken onto a baking tray. Place the chicken on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
While the chicken bakes, trim and thinly slice the spring onion.
Pop the coleslaw mix and spring onion into a large bowl with half the mayonnaise. Squeeze in a little lemon juice, season with salt and pepper, then mix together.
Taste and season again if needed.
When everything's ready, transfer the fried chicken to your plates. Share out the wedges and slaw alongside.
Add a dollop of the remaining mayo for dipping and serve with any remaining lemon wedges for squeezing over.
Enjoy!
