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Southern baked chicken with coleslaw, mashed potato and gravy

Southern baked chicken with coleslaw, mashed potato and gravy
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
We have made this crispy crumbed chicken especially light, so that you can still enjoy takeaway night!
  • 1½ cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 chicken drumsticks
  • ¾ cup cornflake crumbs
  • Olive oil cooking spray
  • 1kg desiree potatoes, peeled, chopped
  • ¼ cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • ½ green cabbage, white core removed, finely chopped
  • 1 large carrot, coarsely grated
  • ¼ cup instant gravy powder
  • ¾ cup boiling water
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Make sure that the chicken is completely immersed in the buttermilk mixture.

Why not serve chicken with sweet potato or pumpkin mash instead? For added greens, make mushy peas.

Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.

Preparation time excludes 6 hours marinating time.
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