4 (1.4kg) chicken marylands, cut at joint to separate drumstick and thigh
1 cup (250mL) buttermilk
1 ¾ cups (260g) plain flour
1 tsp paprika
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
1/2 tsp ground black pepper
Vegetable oil, to shallow-fry
1 kg Desiree potatoes, peeled, cut into large chunks
125g butter, chopped
1 ½ cups (375mL) milk
1 cup (120g) grated tasty cheese
1 sachet (30g) MAGGI Roast Chicken Gravy
YIELD serving for 6 servings
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.
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.
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.
Bake chicken in the oven for 20-25 minutes or until cooked through. Allow to cool slightly. Meanwhile place potatoes in a medium saucepan and cover with water; bring to the boil over high heat; reduce heat to medium and simmer for 20 to 25 minutes or until potatoes are tender. Drain well and add butter and milk; mash until fluffy then stir in cheese.
Prepare MAGGI Roast Chicken Gravy as per packet instructions; serve chicken pieces with mash potato and gravy.