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Coat the chicken in the spice mix and crumb coating a few hours ahead, cover and chill.
Preheat the oven to 190°C, fan 170°C, gas 5. Slice the potatoes into wedges, toss in a baking tray with ½ tablespoon of olive oil and seasoning. Roast for about 20 minutes initially.
Meanwhile, mix the Cajun seasoning with the semolina and a pinch of salt and pepper in a clean freezer bag. Cut each chicken fillet into 2 or 3 pieces (depending on size), add to the bag and shake to coat.
Whiz together the bread, garlic and 1½ tablespoons of olive oil in a food processor to make fine crumbs, then tip into a bowl. Beat the egg and milk in another bowl.
One by one, dip the chicken pieces in the egg, then the crumbs, to coat, and put on an oiled baking tray. Put the tray in the oven, above the wedges, and cook both for about 25 minutes, or until the chicken is crisp and cooked through, and the wedges are golden brown.
Toss the salad ingredients together with a squeeze of lemon juice, 1 tablespoon of olive oil and some seasoning. Serve with the chicken and wedges.