METHOD FOR THE CHICKEN: Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8). Season the chicken with a little sea salt and brush all over with Schmaltz or butter. Place in the centre of the oven skin side up and roast for approximately 45 minutes, reaching a core temperature of 65°C before resting. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for 10 minutes before serving. METHOD FOR THE CHIPS: Wash the chips in cold water until the water runs clear. Drain and pat dry then fry in oil on 130°C until just cooked. Increase oil temperature to 180°C and refry for another 5 to 6 minutes until golden brown and crisp. METHOD FOR THE HOMEMADE COLESLAW: Salt the vegetables lightly and leave to sit in a colander for 1 hour. Drain away excess moisture. Bind with mayo and season to taste with lemon zest and juice, salt and a pinch of cayenne. Keep chilled until required. METHOD FOR THE HOMEMADE MAYONNAISE: Whisk together egg yolk, vinegar, lemon and mustard. Slowly incorporate the oil into the egg mix until rich and unctuous. Season to taste. TO SERVE: • Coleslaw and crusty white bread with butter.
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