Buttermilk Fried Chicken with Mash & Gravy
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
1 of 5
Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray. Combine chicken and buttermilk in a large bowl, cover and refrigerate for 1 hour or overnight, drain well.
2 of 5
In a large snap lock bag, combine flour, paprika, garlic powder, cumin, salt and pepper. Working in batches, add chicken pieces to coat in mixture, shake off any excess.
3 of 5
Heat 1cm of oil in a large heavy-based fry pan over a medium-high heat. Cook the chicken pieces in batches, for 2-3 minutes until browned; turn and cook on the other side for 1 minute or until golden, then transfer chicken pieces to a prepared tray.
4 of 5
Bake chicken in the oven for 20-25 minutes or until cooked through. Allow to cool slightly.
5 of 5
Prepare MAGGI Roast Chicken Gravy as per packet instructions; serve chicken pieces with mash potato and gravy.