I found this recipe a while ago in NOW magazine, it has a celeb chef section and apparently this is Jennifer Lopez's favourite recipe to make at home!!! This is actually a really great, easy recipe. I serve it with corn on the cob (with lots of butter), and mamas kitchen's kicked up baked sweet potatoes.

Ingredients

4 serv.

For the chicken
organic free-range chicken breasts4
evaporated milk↗170 ml
plain flour↗100 g
cayenne pepper↗1⁄4 teaspoon
smoked paprika↗1 teaspoon
cajun seasoning2 teaspoons
chopped flat leaf parsley2 tablespoons
chopped
lemon, zest of↗1
sunflower oil, to shallow fry↗4 -5 tablespoons
to shallow fry
For the Coleslaw
large carrots, coarsely grated↗2
coarsely grated
red cabbage, finely shredded↗1⁄2
finely shredded
spring onions, finely sliced↗4
finely sliced
creme fraiche↗4 tablespoons
tablespoons Greek yogurt↗4
lemon, zest of, and a squeeze of juice↗1
tablespoon grainy mustard↗1
tablespoons chopped flat leaf parsley2

Step-by-step instructions

1
Put the chicken in a bowl and cover with evaporated milk, set aside.
2
Mix the flour, cayenne pepper, paprika, cajun seasoning, parsley and lemon zest together and put into a large plastic bag.
3
Shake off the excess milk from the chicken and add to the bag to coat in the seasoned flour. Chill until ready to fry.
4
Combine all the ingredients for the coleslaw in a bowl and chill until ready to use.
5
Heat the oil in a frying pan and cook the chicken for 5-6 minutes. Turn and continue frying until browned and cooked through. Drain each piece of the chicken on kitchen paper.
6
Serve with coleslaw.

Source: food.com

Original recipe ↗

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