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 top 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 or cling film.

Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper, then sprinkle the Cajun spice mix all over.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs and lemon zest into another bowl. Season with the 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.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken bakes, trim and thinly slice the spring onion. 

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

Pop the coleslaw mix, avocado and spring onion into a large bowl with half the mayonnaise (see pantry for amount).

Squeeze in a little lemon juice and add the olive oil for dressing (see pantry for amount). Season with salt and pepper, then mix together. Taste and season again if needed.

When everything's ready, slice the chicken into 2cm thick slices, then transfer the fried chicken to your plates. Serve the wedges and slaw alongside.

Add a dollop of the remaining mayo for dipping (see pantry for amount) and serve with any remaining lemon wedges for squeezing over.