I chose American Southern Fried Chicken served with Coleslaw and Spicy Wedges.
For the Spicy Wedges:
•300g McCain Mexican Wedges
•1 pinch of cayenne pepper
•1 pinch of smoked paprika
For the Southern Fried Chicken:
•200g plain flour
•1 tbsp salt
•1/4 tsp black pepper
•2 tsp hot paprika
•2 tsp sweet smoked paprika
•1 tsp English mustard powder
•2 large free-range eggs
•150ml vegetable oil
•8 free-range chicken thighs & drumsticks
For the coleslaw:
•1/2 white cabbage
•1 small onion, peeled
•1 small carrot, peeled
•3 tbsp mayonnaise
•2 tbsp natural yogurt
Preheat the oven to 200C/fan 200/Gas mark 7
Sift the flour into a bowl and mix in the salt, black pepper, hot paprika, sweet smoked paprika and English mustard powder.
Beat 2 eggs in a separate bowl.
Dip the chicken thighs and drumsticks in the flour mixture, then in the egg, then in the flour mixture again.
Heat the vegetable oil in a deep pan until very hot and fry the chicken in batches, until golden brown all over. Place on kitchen paper to soak up any excess oil and then place on a roasting tray and bake for 10-15 minutes or until cooked through.
While the chicken is cooking in the oven make the coleslaw by shredding the cabbage, carrots and onions. Put them in a big bowl, add the mayonnaise and yogurt, mix well and set aside.
Toss the McCain Mexican Wedges with cayenne pepper and smoked paprika and cook as per pack instructions.
Serve the chicken alongside the coleslaw and a pile of spicy wedges.
Here's how it turned out:
I added some tomatoes to the meal and would normally have baked the coated chicken rather than fried it. The meal was really tasty, although the wedges were a little too spicy for my 5yo. It went down well with all the rest of my family who happily devoured the meal without complaint.
There are many other recipes to try on the McCain website, you can also follow them on Twitter and fined them on Facebook.
Thanks to McCain for sending me the ingredients in order to try out this recipe.
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