Southern Crumbed Chicken & Creamy Slaw

Place the kumara wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until golden, 20-25 minutes.

In a medium bowl, place 1/2 of the garlic aioli. Season with a pinch of salt and pepper and mix well. Add the slaw mix and 1/2 the parsley and toss to coat in the dressing. Set aside.

In the first shallow bowl, combine the Louisiana spice blend, plain flour and a pinch of salt and pepper. In the second shallow bowl, whisk the egg with a fork. In the third shallow bowl, add the panko breadcrumbs and the remaining parsley. Pull the chicken steaks and coat in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry.

Add enough olive oil to coat the base of a large frying pan and heat over a medium-high heat. Once hot, add the crumbed chicken and cook until golden on the outside and cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Set aside on a plate lined with paper towel to drain.