- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 45 minutes
- Effort: easy
- 8 chicken pieces, or 1 chicken jointed into 8 pieces
- pinches cajun seasoning
- 230 g plain flour
- 1 tbsp garlic powder
- rock salt and freshly ground black pepper
- 50 ml vegetable oil, for frying
For the mashed potatoes
- 4-5 potatoes
- 60 g butter
- 50 g cream cheese, (optional)
- 1 tsp cinnamon
- 1 tsp cajun seasoning
- 110 ml milk
For the gravy
- 2 tbsp oil, from cooking the chicken
- 2 tbsp flour
- 350 ml cooking liquor, from the potatoes, approximate quantity
- 1 chicken stock cube
1. Rub the Cajun seasoning into the chicken and leave to rest for at least 10 minutes to absorb the flavours of the spices
2. Place the flour into a plastic bag and add the garlic powder and salt and pepper.
3. Add the chicken pieces to the bag and toss until fully coated in the seasoned flour.
4. Heat the oil in a frying pan and add the chicken pieces, skin side down. Cook for 5 minutes, until golden brown. Turn the chicken over; cover the pan with a lid and cook for a further 6-10 minutes.
5. Turn the chicken again, and continue to fry until the juices run clear. Remove the pieces from the pan and reserve the oil to make the gravy. While the chicken is cooking, make the mashed potato.
6. Cook the potatoes in salted boiling water for about 20 minutes, until tender. Drain the potatoes (saving the water for the gravy) and mash well.
7. Beat in the butter, cream cheese, cinnamon, Cajun seasoning and milk. Season to taste with salt and freshly ground black pepper.
8. To make the gravy, heat the oil from the fried chicken and stir in the flour.
9. Pour away the top third of the boiled potato water, and then add the remaining liquid, about 350ml, to the gravy mixture. This water includes the starchy residue from the potatoes and will add flavour and help with thickening.
10. Add the stock cube and stir until the gravy is thickened and smooth. Serve the fried chicken with mashed potatoes, and accompany with gravy.
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