Pull the chicken off the bone and cut it into strips and chunks. Chop the onion finely, peel and chop the potatoes into chunks.

Boil a pan of water with a little salt and poach the strips of chicken for about 10 mins. Take the pan off the heat and leave the chicken for about 10 minutes in the hot water. Take the chicken out and set aside but keep the water for the potatoes.

Boil the water again then add the potatoes. Cook until the potatoes are nice and fluffy. Drain them, season them and mash them.

Heat the oil in a frying pan and add the onion and cook till soft.

In a bowl, combine the chicken, potatoes and onion and add in the hot sauce. Season the mixture to taste.

Make as many palm-sized balls as you can with the mixture (should be about 12 but don’t worry if there are more or fewer)

Put 3 plates in a row. Tip the flour into one, the egg into the next and the breadcrumbs into the last one. Take one ball at a time and roll it first in the flour, then the egg and finally the breadcrumbs. Chill for 1-2 hours in the fridge.

Heat the oil in the the deep fat fryer (you can also use a saucepan if you don’t have a DFF) and wait until it’s hot enough to brown some breadcrumbs within 20 seconds. Fry the balls in batches for about 4 mins each until the breadcrumbs go golden. Scatter over the parsley and serve with a sauce of your choice.