Marion’s Fastest Fried Chicken Dinner

Fill a kettle with water and pop on to boil. In a large pan or wok, heat enough oil to deep fry the chicken over high heat.

Meanwhile, to make the mashed potato, chop the potatoes into small chunks and place into a large saucepan. Pour over the boiling water and add salt, then place pan over a high heat. Cook for 10-15 minutes or until the potatoes are tender. Once ready, drain and then return to the empty pan. Place the pan back on a high heat for about a minute to dry the potatoes out slightly. Add the butter and cream to the potatoes, then mash to a smooth consistency. Season to taste with salt and pepper.

While the potatoes are cooking, let’s marinate the chicken pieces. Open the packet of Marion’s Kitchen Signature Fried Chicken Kit, and empty the marinade sachet into a large bowl. Add the chicken pieces and mix well to coat.

For the gravy, add the butter to a large deep frying pan or saucepan and place over a medium-high heat. Gently heat until the butter has melted. Add the flour and stir into the melted butter until a paste (or roux) has formed. Next, add 2 cups of boiling water, then crumble in the stock cubes. Using a whisk, mix well to combine, ensuring there are no lumps. Add the dried shiitake mushrooms and the soy sauce and mix well. Simmer on low for 2-3 minutes or until thickened slightly. Whisk through the five spice and season to taste. Keep warm until ready to serve.

Prepare the batter by mixing ¼ cup of the coating mix from the Fried Chicken Meal Kit with ½ cup of water in a large bowl. Whisk to form a thin batter. Add the marinated chicken and mix until well combined. Place the remainder of the coating mix into a shallow bowl or tray. Take each piece of chicken out of the batter and place into the dry coating mix. Pat the chicken with the mix to form a crumbly coating.

Check your oil. It will be hot enough for frying when a chopstick or wooden spoon dipped into the oil forms small bubbles. Carefully lower in the chicken (it’s best to cook it in batches so you don’t overcrowd the pan) and cook for 8–10 minutes, or until golden and cooked through. Drain on a paper towel and sprinkle with sea salt.

In the meantime, to make the ‘slaw, place the ingredients into the bowl of a food processor and blitz until chunky. Transfer to a large serving bowl and add in the mayo and vinegar. Season with salt and white pepper, then mix well to combine.

Transfer gravy to a serving jug or gravy boat. Serve fried chicken with mashed potatoes, ‘slaw and gravy.

– As this was a speedy time challenge, I used a food processor to do the chopping and grating for me, but you could use the more traditional methods if preferred!