with Wedges and Spring Onion Slaw
This Crispy Cajun Fried Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Potatoes
450
Spring Onion
1
Lemon
0.5
Sliced Carrot and Cabbage Mix
120
Mayonnaise
64
British Chicken Breasts
2
Cajun Spice Mix
1
Panko Breadcrumbs
50
Egg
1
Salt for the Breadcrumbs
0.25
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.
Meanwhile, trim and thinly slice the spring onion. Zest and cut the lemon into wedges (see ingredients for amount).
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, then set your slaw aside.
Sandwich each chicken fillet between two pieces of baking paper or cling film.
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 for the breadcrumbs (see pantry for amount) and pepper and mix well.
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 breaded chicken into the pan.
Reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a plate lined with kitchen paper.
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!
595
kcal
Energy (kcal)
2491
kJ
Energy (kJ)
16
g
Fat
2.5
g
of which saturates
68.2
g
Carbohydrate
7.4
g
of which sugars
51.6
g
Protein
2.41
g
Salt
with Honey-Gochujang Butter Sauce and Radish Salad
