Cajun fried chicken with tomato salsa and sour cream

Matt Tebbutt prepares a taste of Deep South Mississippi by cooking up spicy fried chicken
By Matt Tebbutt
Cajun fried chicken with tomato salsa and sour cream
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes plus 2 hours marinating
  • Effort: easy


  • 2 chicken breasts
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 clove garlic, finely chopped
  • 1 shallot, minced
  • 2 pinches sugar
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 3 tsp dried oregano
  • 300 g plain flour
  • 85 g polenta
  • 2 tbsp paprika
  • 1 tsp garlic powder
  • oil, for deep frying
  • soured cream, for serving

For the tomato salsa

  • 6 very ripe tomatoes, finely chopped
  • 2 green chillies, finely diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar


1. Put the chicken strips into a bowl and add the salt, smoked paprika, garlic, shallot, 1 pinch of sugar, pepper, cayenne, thyme and 1 teaspoon of dried oregano and mix until the chicken is thoroughly coated. Set aside to marinate for 2 hours.

2. For the tomato salsa: combine all the ingredients in a bowl with a pinch of salt and set aside until ready to serve.

3. In a separate bowl, combine the flour, polenta, paprika, garlic powder and the remaining pinch of sugar and stir until well mixed. Dust each strip of marinated chicken with the coating mixture.

4. Heat the fat in a deep pan until hot, then deep-fry the chicken strips in batches until crisp and golden.

5. Serve with the tomato salsa and a bowl of soured cream.

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