Fried Chicken and Coleslaw


4 chicken breasts
170 ml evaporated milk
100 g plain flour
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
2 teaspoons cajun seasoning
2 tablespoons chopped flat leaf parsley
1 lemon, zest of
4 -5 tablespoons sunflower oil, to shallow fry
For the Coleslaw
2 large carrots, coarsely grated
1/2 red cabbage, finely shredded
4 spring onions, finely sliced
4 tablespoons creme fraiche
4 tablespoons Greek yogurt
1 lemon, zest of, and a squeeze of juice
1 tablespoon grainy mustard
2 tablespoons chopped flat leaf parsley

  1. Put the chicken in a bowl and cover with evaporated milk, set aside.
  2. Mix the flour, cayenne pepper, paprika, cajun seasoning, parsley and lemon zest together and put into a large plastic bag.
  3. Shake off the excess milk from the chicken and add to the bag to coat in the seasoned flour. Chill until ready to fry.
  4. Combine all the ingredients for the coleslaw in a bowl and chill until ready to use.
  5. Heat the oil in a frying pan and cook the chicken for 5-6 minutes. Turn and continue frying until browned and cooked through. Drain each piece of the chicken on kitchen paper.

Serve this with the coleslaw.

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