Buttermilk Fried Chicken with Mash & Gravy

Name: Buttermilk Fried Chicken with Mash & Gravy
Prep time: PT10.00M
Cook time: PT38.00M
Total time: PT108.00M
Yield: 6.00
Ingredients: 1.4 Kilograms Chicken Maryland; Cut at joint to separate drumstick and thigh; 1 Cup Buttermilk; 1 3/4 Cup Plain Flour; 1 Teaspoonful Paprika; 1 Teaspoonful Garlic Powder; 1 Teaspoonful Ground Cummin; 1 Teaspoonful Salt; 1/2 Teaspoonful Black Pepper; 20 Grams Vegetable Oil; 1 Packet Maggi Roast Chicken Gravy

108 Min

Easy

You can replace Marylands with thigh or drumsticks if you prefer, just don’t forget to reduce the cooking time.

Ingredients

6 portions

1.4 Kg

( 4 )

Chicken Maryland, Cut at joint to separate drumstick and thigh

1 cup

( 250 mL )

Buttermilk

1.75 cups

( 260 mg )

Plain Flour

1 tsp

Paprika

1 tsp

Garlic Powder

1 tsp

Ground Cummin

1 tsp

Salt

0.5 tsp

Black Pepper

20 g

Vegetable Oil

1 pkt

( 30 g )

Maggi Roast Chicken Gravy

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Nutrition Value

Energy

483.29 kcal

Protein

47.49 g

Carbohydrates

33.28 g

Sugars

3.09 g

Fats

17.32 g

Information per serving

1

60 Min

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

10 Min

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

10 Min

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

25 Min

Bake chicken in the oven for 20-25 minutes or until cooked through. Allow to cool slightly.

5

3 Min

Prepare MAGGI Roast Chicken Gravy as per packet instructions; serve chicken pieces with mash potato and gravy.

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.