Southern Fried Chicken Thigh With Creamy Slaw, Chips & Gravy

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then 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 (or two!) with a drizzle of vegetable oil and a pinch of salt

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

Add your southern fried seasoning (can't handle the heat? Go easy!) to a large bowl with 4 tbsp [6 tbsp] [8 tbsp] flour and a generous pinch of salt and pepper

Add your chicken to the bowl with 2 tsp [3 tsp] [4 tsp] cold water

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 9 min on each side or until golden, crispy and cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use 2 pans!

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

Boil a kettle

While the chicken is cooking, 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

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

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the grated garlic and cook for 1-2 min or until fragrant

Meanwhile, combine your gravy base with 125ml [200ml] [250ml] boiled water and and a pinch of sugar and whisk thoroughly

Pour the gravy mix into the pan with the garlic and cook for 2-3 min, stirring regularly, or until thickened – this is your gravy