- 2 x 3 second spray(s) oil spray
- 1 1/2 cup(s) buttermilk, (375ml)
- 2 tsp cajun seasoning
- 640 g skinless chicken thigh, (4 x 200g) thigh cutlets), fat trimmed
- 3/4 cup(s) corn flakes cereal, (30g)
- 540 g potato, (buy 600g), peeled, coarsely chopped
- 1 clove(s) fresh garlic, finely chopped
- 200 g baby spinach leaves
Combine 1 cup (250ml) buttermilk and Cajun spice mix in a medium bowl. Add chicken, turning to coat. Cover and refrigerate for 6 hours (preferably overnight) to marinate.
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Spread cornflakes on a large plate. Working with a piece at a time, remove chicken from marinade, allowing excess marinade to drain away, then press into crumbs, turning to coat. Place crumbed chicken on prepared tray. Lightly spray with oil and bake for 40 minutes or until golden and juices run clear when pierced with a skewer at thickest part.
Meanwhile, cook potatoes in a saucepan of boiling salted water for 10 minutes or until tender. Drain and return to pan, stirring to remove any excess moisture. Remove from heat, add remaining buttermilk and mash until smooth. Season with salt and freshly ground black pepper.
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add garlic and cook, stirring, for 10 seconds or until fragrant. Add spinach and ¼ cup (60ml) water. Cook, stirring for 1–2 minutes or until spinach has wilted. Serve southern fried chicken with mashed potato and cooked spinach.