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Ingredients

For the spicy wedges:

  • 300g McCain Mexican Wedges
  • 1 pinch of cayenne pepper
  • 1 pinch of smoked paprika

For the southern fried chicken:

  • 200g plain flour
  • 1 tbsp salt
  • 1/4 tsp black pepper
  • 2 tsp hot paprika
  • 2 tsp sweet smoked paprika
  • 1 tsp English mustard powder
  • 2 large eggs
  • 150ml vegetable oil
  • 8 chicken thighs & drumsticks

For the coleslaw:

  • 1/2 white cabbage
  • 1 small onion, peeled
  • 1 small carrot, peeled
  • 3 tbsp mayonnaise
  • 2 tbsp natural yogurt

Method

  • STEP 1
    Preheat the oven to 220 C/fan 200 C/Gas mark 7
  • STEP 2
    Sift the flour into a bowl and mix in the salt, black pepper, hot paprika, sweet smoked paprika and English mustard powder
  • STEP 3
    Beat 2 eggs in a separate bowl
  • STEP 4
    Dip the chicken thighs and drumsticks in the flour mixture, then in the egg, then in the flour mixture again
  • STEP 5
    Heat the vegetable oil in a deep pan until very hot and fry the chicken in batches, until golden brown all over
  • STEP 6
    Place the fried chicken on kitchen paper to soak up any excess oil and then place on a roasting tray and bake for 10-15 minutes or until cooked through
  • STEP 7
    While the chicken is cooking in the oven make the coleslaw by shredding the cabbage, carrots and onions. Put them in a big bowl, add the mayonnaise and yogurt, mix well and set aside
  • STEP 8
    Place the wedges in a bowl with the cayenne pepper and smoked paprika and mix well. Place on a roasting tray and cook as per pack instructions
  • STEP 9
    Serve the chicken alongside the coleslaw and a pile of spicy wedges
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