Tex-Mex Loaded Fries With Southern Fried Double Chicken Breast

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

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 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 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