Southern Fried Chicken Breast With Creamy Slaw, Gravy & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil half a kettle

Take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Meanwhile, add your carrot & cabbage slaw mix to a large bowl with your mayo and a pinch of salt and sugar and give everything a good mix up – this is your creamy slaw

Dissolve your beef stock mix, chicken stock mix and a pinch of sugar in 200ml [260ml] [340ml] boiled water – this is your stock

Peel and grate (don't chop!) your garlic

Bash the chicken breast portions with a rolling pin until evenly flattened – these are your chicken escalopes

Heat a large, wide-based pan with a large knob of butter over a medium-high heat

Once hot, add the grated garlic, 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs, stirring frequently, until you're left with a sandy paste

Whisk in the stock, then bring to the boil over a high heat and cook for 4-5 min or until thickened – this is your gravy

Add your southern fried seasoning to a large bowl with 4 tbsp [6 tbsp] [8 tbsp] flour and a generous pinch of salt and pepper

Add the chicken escalopes to the bowl with 2 tsp [3 tsp] [4 tsp] cold water and give everything a good mix up so the chicken is evenly coated – this is your coated chicken

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

Once hot, reduce the heat to medium-high and add the coated chicken to the pan and cook for 5 min on each side or until golden, crispy and cooked through (no pink meat!)

Once done, season the cooked chicken with a pinch of salt – this is your southern fried chicken