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Southern baked chicken with coleslaw, mashed potato and gravy
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Light and crispy crumbed chicken perfect for a guilt-free takeaway night!
Ingredients:
  • 390.00 gm buttermilk
  • 10.00 gm cajun seasoning
  • 4 chicken drumsticks
  • 187.50 ml cornflake crumbs
  • Olive oil cooking spray
  • 1kg desiree potatoes, peeled, chopped
  • 62.50 ml fat-free plain yoghurt
  • 8.00 gm brown sugar
  • 5.90 gm dijon mustard
  • 1/2 green cabbage, white core removed, finely chopped
  • 1 large carrot, coarsely grated
  • 62.50 ml instant gravy powder
  • 187.50 gm boiling water
Instructions:
  • In a medium bowl, mix 1 cup of buttermilk with Cajun seasoning. Add the chicken and coat it well. Cover with plastic wrap and refrigerate for 6 hours to marinate.
  • Preheat your oven to 220C/200C fan-forced and line a baking tray with baking paper. In a shallow dish, put the cornflake crumbs. Take one drumstick from the marinade, coat it with the crumbs, and place it on the tray. Repeat the process with the rest of the chicken pieces. Give them a light spray of oil. Bake for 45 to 50 minutes until the chicken is fully cooked.
  • Place the potato in a large saucepan and cover it with cold water. Bring it to a boil over medium-high heat and let it boil for 12 minutes or until tender. Drain the potato and return it to the pan. Shake the pan over medium heat for 1 minute to let excess moisture evaporate. Remove from heat, add half of the remaining buttermilk, and mash well. Finally, using a wooden spoon, beat in the rest of the buttermilk. Season to taste.
  • In a large bowl, mix together yogurt, sugar, and mustard. Add cabbage and carrot, then combine well. Season with salt and pepper. In a separate heatproof jug, whisk together gravy powder and boiling water. Serve chicken with coleslaw, mashed potato, and gravy.

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