Skinless chicken drumstick
4 individual, (Buy 400g), fat trimmed
Skinless chicken thigh
450 g, (Buy 4x125g) fat trimmed
1 cup(s), (250ml)
½ cup(s), (75g)
500 g, chopped
Reduced fat oil spread
1 medium, cut into wedges for serving
1 x 3 second spray(s)
- Combine chicken and ¾ cup (185ml) buttermilk in a shallow dish. Cover and place in fridge for 3 hours. Drain and discard buttermilk.
- Combine flour and Cajun seasoning on a plate. Working with 1 piece at a time, toss chicken in flour mixture to coat. Transfer to a tray. Place in fridge for 15 minutes.
- Preheat oven to 240°C or 220°C fan-forced. Line a large baking tray with baking paper. Place a wire rack over prepared tray and lightly spray rack with oil. Arrange chicken, in a single layer, on rack and lightly spray with oil. Bake for 15 minutes. Reduce oven to 220°C or 200°C fan-forced. Turn chicken and bake for 15–20 minutes or until golden and cooked through.
- Meanwhile, boil steam or microwave potato until tender. Drain. Mash in a large bowl with spread and remaining buttermilk until smooth. Season with salt and pepper. Serve chicken with mash and lemon wedges.