Double Kentucky-Style Fried Chicken & Fries

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Add chicken drumsticks, bring to the boil, then reduce the heat to medium-high and simmer until the chicken is cooked through (when no longer pink inside), 12-14 minutes. • Using tongs, remove chicken from the water and transfer to a medium bowl. Pat dry with paper towel and allow to cool slightly. TIP: Make sure the drumsticks are submerged in the water so they cook through. TIP: Use two large saucepans if necessary.

• Meanwhile, thinly slice apple into sticks. • Roughly chop baby leaves. Thinly slice onion (see ingredients). • In a shallow bowl, combine cornflour, the plain flour and salt. In a second shallow bowl, whisk the egg and Louisiana spice blend. • Dip chicken into the egg mixture to coat, then into the cornflour mixture. • Repeat so drumsticks are coated twice. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 3-5 minutes. • Reduce heat to medium, then add red wine jus whisking, until smooth, 1 minute. Transfer to a bowl and cover to keep warm. • In a second medium bowl, combine shredded cabbage mix, apple, baby leaves, dill & parsley mayonnaise and a drizzle of white wine vinegar and olive oil. Season to taste.

• Wash and dry frying pan and return to high heat with enough olive oil to coat the base. • Cook chicken in batches, turning, until golden, 4-6 minutes. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the chicken doesn't stick to the pan!