Kentucky-Style Fried Chicken & Cheesy Chips

• 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,
12-14 minutes.
• Using tongs, remove the 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.

• 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 egg mixture to coat, then into
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 until tender,
3-5 minutes.
• Reduce heat to medium, gravy granules and the water, whisking,
until smooth, 1 minute. Transfer to a bowl and
cover to keep warm.
• In a medium bowl, combine shredded cabbage
mix, apple, spinach, 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!