Scotch Bonnet Honey Glazed Fried Chicken, Slaw & Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Trim and chop your spring onion[s] in half, then cut lengthways into very thin strips – this is your julienne spring onion

Tip: soak the spring onion strips in very cold water and they will curl up!

Peel and finely chop (or grate) your garlic

Add your chicken to a clean chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 2cm thickness

Add 80ml [120ml] [160ml] milk to a bowl with the chopped garlic and give everything a good mix up – this is your wet mix

Add your all purpose seasoning and cornflour to a separate large plate with 4 tbsp [6 tbsp] [8 tbsp] flour, your dried thyme, ground smoked paprika, cayenne (can't handle the heat? Go easy!) and panko breadcrumbs – this is your dry mix

Dip the flattened chicken into the dry mix, then into the wet mix, then finally into the dry mix and, using your hands, scrunch the dry mix onto the chicken until fully coated – this is your double dredged chicken

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once hot, add the double dredged chicken to the pan and reduce the heat to medium-high, then cook for 7-9 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, transfer to a piece of kitchen paper and season the cooked chicken with a generous pinch of salt – this is your fried chicken

While the chicken is cooking, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, combine your honey and scotch bonnet paste (not a fan of spice? Just add a little!) – this is your scotch bonnet honey

Combine your white wine vinegar and 1 tsp [1 1/2 tsp] [2 tsp] sugar, then add your carrot & cabbage slaw mix and a pinch of salt and pepper – this is your slaw