- 1 1/2 cups buttermilk
- 1 tablespoon cajun seasoning
- 4 chicken drumsticks
- 3/4 cup cornflake crumbs
- Olive oil cooking spray
- 1kg desiree potatoes, peeled, chopped
- 1/4 cup fat-free plain yoghurt
- 2 teaspoons brown sugar
- 1 teaspoon dijon mustard
- 1/2 green cabbage, white core removed, finely chopped
- 1 large carrot, coarsely grated
- 1/4 cup instant gravy powder
- 3/4 cup boiling water
20 Mins Prep, 50 Mins Cook
Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add chicken. Toss to coat (see note). Cover with plastic wrap. Refrigerate for 6 hours to marinate.
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cornflake crumbs in a shallow dish. Remove 1 drumstick from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining chicken and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until chicken is cooked through.
Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Boil for 12 minutes or until tender. Drain. Return to pan. Shake pan over medium heat for 1 minute or until excess moisture evaporates. Remove from heat. Add half the remaining buttermilk and mash well. Using a wooden spoon, beat in remaining buttermilk. Season.
Combine yoghurt, sugar and mustard in a large bowl. Add cabbage and carrot. Mix until combined. Season with salt and pepper. Whisk gravy powder and boiling water together in a heatproof jug. Serve chicken with coleslaw, mashed potato and gravy.
Recipe Source: www.taste.com.au