Kentucky-Style Fried Chicken & Onion Gravy

• Meanwhile, 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 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 a 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 (see ingredients)
into sticks. Thinly slice cucumber (see 
ingredients) into half-moons. 
• 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 the boiling 
water and gravy granules, whisking, until 
smooth, 1 minute. Transfer to a bowl and cover 
to keep warm.
• In a second medium bowl, combine shredded 
cabbage mix, cucumber, apple, dill & parsley 
mayonnaise and a drizzle of white wine 
vinegar and olive oil. Season to taste.

• Wipe out the frying pan, then 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!