Crispy, savoury, golden and mouthwatering, Southern fried chicken has a rich heritage, from Southern comfort food and soul food traditions to the fast-food favourite we're familiar with today. Served with a vibrant kale pesto full of rich roasted peanuts and a touch of lemon and thyme for a flavor explosion, this is bound to become your new favourite.
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.
1 sachet(s)
Cajun Spice Mix
6 unit(s)
British Chicken Thighs
1 unit(s)
Garlic Clove
100 grams
Chopped Kale
1 unit(s)
Lemon
1 bunch(es)
Thyme
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 unit(s)
Red Chilli
120 grams
Flour
4 tbsp
Olive Oil
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Put the flour (see pantry for amount) and the Cajun spice mix into a large bowl. Season with salt and pepper and stir to combine.
c) Add the chicken thighs to the bowl and turn them over in the flour to coat well, then pop onto a plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Half-fill another large bowl with cold water.
b) Quickly dip each piece of flour coated chicken into the water, then immediately return to the flour and toss to coat. Pop onto a plate and discard any flour left in the bowl.
c) Pop a large saucepan on high heat and add enough oil to completely coat the bottom of the pan with 1-2 cm of oil. TIP: You want the oil to be hot so the chicken fries properly - heat for 6-7 mins before you add the chicken.
a) Once the oil is hot, carefully lay half the chicken into the pan and fry until browned all over, 3-4 mins each side.
b) Once browned, remove from the heat and place the chicken onto kitchen paper. Repeat with the remaining chicken.
c) Once fried, pop the chicken onto a baking tray and bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
a) Meanwhile, boil a half-full kettle. Pour the boiled water into a medium saucepan with 0.25 tsp salt and bring back to the boil. Peel the garlic.
b) Add the chopped kale and peeled garlic to the saucepan and cook until the kale is tender and wilted, 2-3 mins. Once cooked, drain in a colander.
c) While the kale cooks, zest and juice the lemon. Strip the thyme leaves from their stalks (discard the stalks). Crush the peanuts in the unopened sachet using a rolling pin.
a) Halve the chilli lengthways and deseed. Thinly slice half your chilli and pop the other half into your blender.
b) Then, add the cooked kale, garlic, lemon juice, thyme, grated hard Italian cheese, two thirds of the peanuts and the olive oil (see pantry for amount) to the blender.
c) Blend the sauce until smooth, 1-2 mins, then season to taste with salt and pepper.
a) Once the chicken is cooked, pop the pesto sauce onto your plate and pile the fried chicken in the centre.
b) Sprinkle over the lemon zest, remaining peanuts and the sliced chilli to finish.
Enjoy!