Kentucky-Style Fried Chicken & 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 (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.

• 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.
• Meanwhile, in a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add onions to gravy and stir to combine. Cover to keep warm.
• In a third medium bowl, combine shredded cabbage mix, apple, baby leaves, creamy pesto dressing 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!