Southern baked chicken with coleslaw, mashed potato and gravy

Southern-baked-chicken-with-coleslaw-mashed-potato-and-gravy

Prepare Time: 0:20 | Cook Time: 0:50 | Difficulty: EASY

We have made this crispy crumbed chicken especially light, so that you can still enjoy takeaway night!

Ingredients

Nutrition

Energy

1760kJ

Fat saturated

4.00g

Fat Total

10.00g

Carbohydrate sugars

17.00g

Carbohydrate Total

48.00g

Dietary Fibre

9.00g

Protein

29.00g

Cholesterol

82.00mg

Sodium

954.62mg

All nutrition values are per serve.

Method

  1. Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note). Cover with plastic wrap. Refrigerate for 6 hours to marinate.

  2. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cornflake crumbs in a shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining chicken and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until chicken is cooked through.

  3. Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake pan over medium heat for 1 minute or until excess moisture evaporates. Remove from heat. Add half the remaining buttermilk and mash well. Using a wooden spoon, beat in remaining buttermilk. Season.

  4. Combine yoghurt, sugar and mustard in a large bowl. Add cabbage and carrot. Mix until combined. Season with salt and pepper. Whisk gravy powder and boiling water together in a heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.


Super Food Ideas – October 2012 , Page 29

Recipe by Gemma Luongo
Photography by Craig Wall

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