Tex-Mex Loaded Fries W. Fried Chicken Thigh & Jalapeño Sausage

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

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

Cut your potatoes (skins on) into thin chips

Adding jalapeño sausage? Please refer to the pack to cook the jalapeño sausage

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a generous pinch of salt

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

Combine your cornflour and southern fried seasoning (can't handle the heat? Go easy!) in a large bowl with 3 tbsp [4 1/2 tbsp] [6 tbsp] flour and mix it all together

Add your diced chicken to the bowl and give everything a good mix up until 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 over a medium-high heat

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!)

Season with a generous pinch of salt – this is your southern fried chicken

(Doubled your protein? Use to 2 pans!)

Slice the green parts of your spring onion[s] into thin rounds, then finely dice the remaining white parts, keeping them separate

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and finely dice, then season with a pinch of salt and pepper and a little of olive oil, give it a good mix up on the board

Grate your tomato[es]

Combine your chipotle paste (can't handle the heat? Go easy!) and grated tomatoes in a small bowl with diced spring onion whites and a drizzle of olive oil

Season with a pinch of sugar and a generous pinch of salt – this is your chipotle salsa