Southern baked chicken
Chicken Drumstick, Skinless, raw
4 drumstick(s), edible part, skin removed
Chicken Thigh, Skinless, Boneless, raw
4 individual, medium
Plain White Flour
500 g, peeled and chopped
1 medium, sliced into wedges, to serve
Low Fat Spread
2 teaspoon(s), level
Calorie controlled cooking spray
- Combine the chicken and 185ml of the buttermilk in a shallow dish. Cover and put in the fridge for 3 hours, then drain and discard the buttermilk.
- Combine the flour and Cajun seasoning on a plate. Toss each piece of chicken in the flour mixture to coat and then put on a tray and chill in the fridge for 15 minutes.
- Preheat the oven to 240°C, fan 220°C, gas mark 9. Line a large baking sheet with baking paper. Place a wire rack over the prepared tray and lightly mist with cooking spray. Arrange the chicken on the rack in a single layer and lightly mist with more cooking spray. Bake for 15 minutes and then reduce the oven to 220°C, fan 200°C, gas mark 7. Turn the chicken and bake for another 15-20 minutes or until golden and cooked through.
- Meanwhile, boil, steam or microwave the potatoes until tender. Drain. Mash in a large bowl with the spread and remaining buttermilk until smooth. Season to taste. Serve the chicken and mash with the lemon wedges on the side.