Preheat the oven to 200°C.
Toss potatoes with olive oil and seasoning in a tray and roast for 45 minutes.
Allow roasted potatoes to cool for 5 minutes.
Whisk mayonnaise, garlic, and lemon juice then toss with the potatoes.
Simmer butter, chilli sauce, Worcestershire sauce, and spices in a pan for 5 minutes.
Heat 5cm of sunflower oil in a large casserole to 190°C.
Dredge chicken in seasoned flour and fry for 15 minutes before tossing in sauce.
Mix salad ingredients and whisk the dressing in a separate bowl.
Serve chicken with the dressed salad and bowl of potatoes.