American southern fried chicken

Delicious southern fried chicken with yummy coleslaw and spicy potato wedges, the perfect recipe for a summer party! To help you enjoy this great British summer with friends and family, McCain Foods Summer of Sharing have got some delicious recipes using McCain Wedges, which all the family will enjoy.

• Preparation: 25 mins
• Cooking: 40 mins
• Serves: 4

What you need:

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
• 1/2 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

What you do:

1. Preheat the oven to 220°C/fan 200°C/Gas mark 7
2. Sift the flour into a bowl and mix in the salt, black pepper, hot paprika, sweet smoked paprika and English mustard powder
3. Beat 2 eggs in a separate bowl
4. Dip the chicken thighs and drumsticks in the flour mixture, then in the egg, then in the flour mixture again
5. Heat the vegetable oil in a deep pan until very hot and fry the chicken in batches, until golden brown all over
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
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
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
9. Serve the chicken alongside the coleslaw and a pile of spicy wedges

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