Southern Fried Chicken 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 the potatoes (skins on) into fries

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

Dissolve the beef stock mix, chicken stock mix and a pinch of sugar in 200ml [250ml] boiled water – this is your stock

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

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

Add the chicken thighs to the bowl with 2 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 7-8 min on each side or until golden, crispy and cooked through (no pink meat!) (cooking for 4? Use 2 pans!)

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