Southern Fried Chicken With Homemade Gravy

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

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

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

Boil half a kettle

Add the ground paprika, cayenne pepper (can't handle the heat? Go easy!), dried oregano and ground allspice to a plate with 30g [60g] flour

Add a generous pinch of salt and a few grinds of black pepper and give it a good mix up – this is your flour & spice mix

Crack the egg[s] into a separate bowl and beat with a fork

Chop each chicken breast into 4 strips

Coat the chicken strips in the flour & spice mix, tap off the excess, then add them into the beaten egg

Once all the chicken pieces are coated in the egg, return them to the remaining flour & spice mix to coat in a second layer – this is your coated chicken

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

Once hot, add the coated chicken and cook for 8-9 min on each side or until the chicken is crispy and cooked through (no pink meat!) – this is your Southern fried chicken

While the chicken is cooking, dissolve the chicken stock mix and Marmite in 250ml [450ml] boiled water – this is your Marmite stock

Heat a pot over a medium heat and add 15g [30g] butter

Once melted, add 1 tbsp [2 tbsp] flour and cook for 30 secs until a sandy paste has formed

Add the Marmite stock and cook for 4-5 min, stirring occasionally, until thickened to a gravy-like consistency – this is your gravy

Top, tail and grate the carrots

Trim, then finely slice the spring onions

Add the grated carrot and sliced spring onion to a bowl with the mayo, red wine vinegar and a pinch of salt and pepper, then give everything a good mix up – this is your slaw