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Cajun Fried Chicken

Cajun Fried Chicken

with creamy mash and zesty shredded salad

Earthy herbs and smoky spices are hallmarks of Cajun cuisine. It just so happens that both pair particularly well with crispy breaded fried chicken as you'll see in this simple and super delicious recipe.

Tags:
Family Friendly
Egg(s) not included
Protein Rich
Allergens:
Sulphites
Wheat
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

320 grams

Chicken Breast

1 unit(s)

Lime

2 sachet(s)

Cajun Spice Mix

(Contains Sulphites)

1 unit(s)

Carrot

5 grams

Parsley

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Apple

40 grams

Salad Leaves

3 unit(s)

Potatoes

Not included in your delivery

to taste

Butter

to taste

Milk

to taste

Salt

to taste

Pepper

unit(s)

Egg

to taste

Water

to taste

Oil

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Nutrition Values

Energy (kJ)2814 kJ
Energy (kcal)673 kcal
Fat12.9 g
of which saturates2.9 g
Carbohydrate99 g
of which sugars14.3 g
Dietary Fiber0 g
Protein44 g
Cholesterol0 mg
Salt2.91 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Potato Masher
Colander
Pot with Lid

Instructions

Make the Mash
1
  • Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • When boiling, add the potatoes to the water, lower heat to medium and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Add a knob of butter and a little milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, quarter the lime.
  • Coarsely chop the parsley (stalks and all).
  • Trim and grate the carrot (no need to peel).
  • In a deep plate or large bowl, mix the breadcrumbs with the Cajun spice, ¼ tsp salt (double for 4p) and pepper.
  • Beat 1 egg (double for 4p) in a separate deep plate or large bowl.
Coat the Chicken
3
  • Place your hand flat on top of the chicken and cut horizontally from thick end to thin point until there's 2cm left (don't slice all the way through). IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Open it up like a book.
  • Dip chicken first in egg then in breadcrumbs.
  • Transfer to a clean plate.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Chicken
4
  • Place a large pan over medium-high heat with enough oil to cover the bottom.
  • Once hot, carefully lay the chicken into the pan and reduce the heat to medium-high.
  • Fry until golden brown and cooked through, 8-10 mins.
  • Turn every 2-3 mins, adjusting the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.

TIP: Allow the oil to get nice and hot so the chicken fries properly.

Assemble the Salad
5
  • Quarter, core and thinly slice the apple (no need to peel).
  • To make your dressing, mix 1 tbsp lime juice (double for 4p), salt, pepper and a drizzle of oil in a medium bowl.
  • Add the carrot, salad leaves, apple and half the parsley
  • Toss together until everything is coated in the dressing.
Garnish and Serve
6
  • Arrange the mashed potato, chicken and salad on plates.
  • Top with remaining parsley.