Tex-Mex Style Southern Fried Chicken With Chipotle & Guac With Dessert

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

Chop your sweet potato[es] (skin on) into wedges

Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 20 min or until the wedges are tender and starting to crisp

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

Add your chicken thighs 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 hot, add the coated chicken to the pan and cook for 9-10 min on each side or until golden brown and cooked through (no pink meat!) – this is your Tex Mex Southern fried chicken

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

Meanwhile, trim, then slice your spring onion[s]

Combine your smashed avocado in a small bowl with a drizzle of olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and give it a good mix up – this is your guacamole dip

Combine your chipotle paste (can't handle the heat? Go easy!) with a knob of butter and a pinch of salt in a small heatproof bowl

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Add a pinch of sugar and stir it all together – this is your chipotle butter