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Prep Time
40 min
Cuisine
American
No fried chicken compares. Chicken thighs in a secret blend of herbs and spices, cooked 'til crispy. Dip in homemade gravy and fresh carrot and spring onion slaw, for a clucking tasty supper!
Prep Time
40 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 997 kJ 237 kcal |
3209 kJ 762 kcal |
Fat of which saturates |
10.9 g 2.3 g |
35 g 7.3 g |
Carbohydrate of which sugars |
23.4 g 1.8 g |
75.5 g 5.9 g |
Fibre | 1.7 g | 5.4 g |
Protein | 12.2 g | 39.1 g |
Salt | 1.01 g | 3.26 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel and finely chop (or grate) the garlic
Cut the chicken thighs in half
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano and chopped garlic to a bowl with the chicken thighs, 3 tbsp [6 tbsp] olive oil and a generous pinch of salt & pepper
Give everything a good mix up and set aside to marinate
Cut the potatoes (skins on) into chips
Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp
Meanwhile, dissolve 1/2 [1] Knorr chicken stock cube and the Marmite in 250ml [450ml] boiled water – this is your chicken stock
Heat a pot over a medium heat and add 15g [30g] butter
Once melted, add 15g [30g] flour and stir until you're left with a sandy-paste
Add the chicken stock and cook for 5 min further or until thickened to a gravy-like consistency
Add the cornflour to a large bowl with the marinated chicken thighs and mix together until evenly coated
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat
Once hot, add the coated chicken thighs and cook for 5-7 min on each side or until the chicken is crispy and cooked through – this is your Southern fried chicken
Whilst the chicken is cooking, top, tail, peel and grate the carrot[s]
Trim, then finely slice the spring onions
Add the grated carrot and sliced spring onion to a bowl with the mayonnaise and a pinch of salt and pepper and give everything a good mix up – this is your slaw
Serve the Southern fried chicken with the chips and slaw to the side
Pour the gravy into pots for dipping and serve to the side
Enjoy!