Southern baked chicken
3
Points®
Total time: 3 hr 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
In this healthier version of the takeaway favourite, drumsticks and thighs are baked in the oven.
Ingredients
Chicken drumstick, skinless, raw
4 drumstick(s), edible part, skin removed
Chicken thigh, skinless, boneless, raw
4 individual, medium
Buttermilk
250 ml
Plain White Flour
75 g
Potatoes, Raw
500 g, peeled and chopped
Lemon
1 medium, sliced into wedges, to serve
Low Fat Spread
2 teaspoon(s), level
Cajun seasoning
5 g
Calorie controlled cooking spray
4 spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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