Crispy Cajun Fried Chicken

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 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.

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.