Photo of Southern baked chicken by WW

Southern baked chicken

Points® value
Total Time
3 hr 50 min
15 min
35 min
In this healthier version of the takeaway favourite, drumsticks and thighs are baked in the oven.


Chicken Drumstick, Skinless, raw

4 drumstick(s), edible part, skin removed

Chicken Thigh, Skinless, Boneless, raw

4 individual, medium


250 ml

Plain White Flour

75 g

Potatoes, Raw

500 g, peeled and chopped


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)


  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.


Serve with steamed green beans and Savoy cabbage