Crispy Mississippi Style Fried Chicken
with Wedges and Spring Onion Slaw
- Egg
- Mustard
- Cereals containing gluten
This delicious Crispy Mississippi Style Fried Chicken has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
450
Potatoes
1
Spring Onion
½
Lemon
120
Sliced Carrot and Cabbage Mix
64
Mayonnaise
(Contains: Egg, Mustard)
2
British Chicken Breasts
1
Mississippi Style Spice Mix
10
Panko Breadcrumbs
(Contains: Cereals containing gluten)
Not included in your delivery
1
Egg
Nutrition Values
Utensils
Cooking Steps
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.
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 breast 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 Mississippi style 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 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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spice mix and crispy coating are widely enjoyed, giving the chicken a satisfying kick without being overwhelming. The coleslaw and wedges also draw consistent praise as tasty, well-balanced accompaniments.
- Ease of prep: Most find this a straightforward, quick mid-week cook; flattening the chicken takes a little effort but helps it cook evenly.
- Suggestions: Use significantly more panko breadcrumbs than supplied — many found the quantity barely covered one breast, let alone two or more; having extra in the cupboard is strongly recommended. Some also suggest reducing the lemon zest in the breadcrumb mix if you prefer a less sharp flavour, and finishing the chicken in the oven can help ensure it cooks through without burning.
- Next-day meals: A number of reviewers noted the wedges cook well but may need longer than the suggested time, so keep an eye on them and adjust accordingly.
- Portions: Chicken breasts are often unequal in size, which affects both coating coverage and cooking time; bashing the larger breast a little more can help even things out.
