Crispy Cajun Fried Chicken

Name: Crispy Cajun Fried Chicken with Wedges and Spring Onion Slaw
Total time: 45 min
Yield: 2
Cuisine: Cajunsk
Ingredients: 450 Potatoes; 1 Spring Onion; ½ Lemon; 120 Coleslaw Mix; 64 Mayonnaise; 2 British Chicken Breasts; 1 Cajun Spice Mix; 50 Panko Breadcrumbs; 1 Egg; ¼ Salt for the Breadcrumbs

with Wedges and Spring Onion Slaw

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This Crispy Cajun Fried Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

Egg(s) not included

•High Protein

Allergens:

Egg

•Mustard

•Cereals containing gluten

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.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Spring Onion

Lemon

120

Coleslaw Mix

Mayonnaise

(Contains: Egg, Mustard)

British Chicken Breasts

Cajun Spice Mix

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Not included in your delivery

Egg

Salt for the Breadcrumbs

Nutritional information

Energy (kcal)595 kcal

Energy (kJ)2491 kJ

Fat16 g

of which saturates2.5 g

Carbohydrate68.2 g

of which sugars7.4 g

Protein51.6 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Zester

•Baking Paper

•Cling Film

•Medium Saucepan

•Large Frying Pan

•Kitchen Paper

Cooking Instructions and Tips

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.