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
•Calorie Smart
Allergens:
Sulphites
•Wheat
Total Time30 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
320 grams
Irish 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
600 grams
Potatoes
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
to taste
Butter
to taste
Milk
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Energy (kJ)2578 kJ
Energy (kcal)616 kcal
Fat7.4 g
of which saturates2.2 g
Carbohydrate93.6 g
of which sugars14.2 g
Dietary Fiber0 g
Protein51.1 g
Cholesterol0 mg
Salt2.18 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
1
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, quarter the lime.
- Roughly 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 (per 2P) and pepper.
- Beat 1 egg (per 2P) in a separate deep plate or large bowl.
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.
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.
5
- Quarter, core and thinly slice the apple (no need to peel).
- To make your dressing, mix 1 tbsp lime juice (per 2P), 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.
6
- Arrange the mashed potato, chicken and salad on plates.
- Top with remaining parsley.
