Ingredients
Method
1.Combine chicken and buttermilk in large bowl. Cover; refrigerate 3 hours or overnight. Drain; discard buttermilk.
2.Combine flour and seasoning in large bowl; add chicken, toss to coat in mixture. Cover; refrigerate about 30 minutes or until flour forms a paste.
3.Preheat oven to 240°C/220°C fan-forced.
4.Heat oil and butter in large deep frying pan; shake excess paste from chicken back into bowl. Cook chicken, in batches, over medium heat until browned and crisp.
5.Place chicken on oiled wire rack over large baking dish; roast, covered, in oven 15 minutes. Uncover; roast about 10 minutes or until chicken is cooked through and crisp.
6.Meanwhile, boil, steam or microwave potato until tender; drain. Mash with extra buttermilk and extra butter until smooth. Cover to keep warm.
7.Boil, steam or microwave beans until tender; drain.
8.To make gravy, add excess paste to pan; cook, stirring, until mixture bubbles. Gradually stir in stock; cook, stirring, until gravy boils and thickens. Strain gravy into large jug.
9.Serve chicken with mash, beans and gravy.
Cajun seasoning is available from the spice section at the supermarket.
Note
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