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We all love Southern Fried Chicken, but make your own – it is a lot healthier! It is not difficult to remove the skin from chicken pieces, but if you use a butcher, get him to prepare them for you. Use any leftover cooked potatoes mixed with onions, green beans and frankfurters for a delicious salad accompaniment.

Serves:  2
Preparation Time: 10 minutes
Cook Time: 25 minutes

INGREDIENTS:

For the Chicken

2 skinless chicken thighs and 2 skinless drumsticks (use all thighs or drumsticks if you prefer)
1 cup of flour, seasoned with salt and pepper
1 cup of breadcrumbs
2 tablespoons of Cajun seasoning or other spicy seasoning
3 eggs, beaten
Sunflower oil or vegetable oil

For the Potato Salad

1 cup of leftover potatoes (not mashed)
1 cup of cooked green beans, sliced into small pieces, or 1 cup of sweetcorn
1 red onion, finely diced
2 frankfurters or hot dog sausages, finely sliced
3 tbsp mayonnaise
Salt and pepper to taste

METHOD:

Heat the oven to 160 C/320 F.

Mix all your salad ingredients together, toss in the mayonnaise and refrigerate.

Put the flour into a shallow bowl with the salt and pepper mixed in. Put the eggs into a shallow bowl.

Mix the breadcrumbs with the Cajun seasoning in a plastic bag, and shake vigorously until mixed together. Put the breadcrumbs into a shallow bowl or plate.

Coat the chicken in flour, then egg, followed by the breadcrumbs, making sure that the pieces are fully coated.

Heat the oil in a large frying pan, and cook the chicken, turning the pieces frequently until the breadcrumbs are evenly browned, about 10 minutes.

Place the chicken pieces on a baking tray, and finish cooking them in the oven, approximately 25-30 minutes, depending on the size. Remove from the oven and test with the tip of a knife to ensure cooked through.

While the chicken is cooking in the oven, mix all the potato salad ingredients together.

Serve.