Buttermilk Chicken on Mash with Herb Gravy Recipe

Buttermilk Chicken on Mash with Herb Gravy


  • 4 (1.4kg)
    chicken pieces, legs, thighs or drumsticks
  • 1 cup (250mL)
  • 1 ¾ cups (260g)
    plain flour
  • 1 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
    ground cumin
  • 1 tsp
  • 1/2 tsp
    ground black pepper
  • Vegetable oil, to shallow-fry
  • 1 kg
    Potatoes, peeled, cut into large chunks
  • 125g
    butter, chopped
  • 1 ½ cups (375mL)
  • 1 cup (120g)
    tasty cheese, grated
  • 1 pkt

How to Cook

Prep Time: 35 minutes | Cooking Time: 35 minutes
  1. Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray.

  2. Combine chicken and buttermilk in a large bowl, cover and refrigerate for 1 hour or overnight, drain well.

  3. 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.

  4. Heat 1cm oil in a large heavy-based frypan over 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 prepared tray.

  5. 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; add butter and milk; mash until fluffy; stir in cheese.

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



Average Qty Per Serve Qty Per 100g
Energy 4471.2kj 738.9kj
Weight 605.0g 100g
Protein TOTAL 55.9g 9.2g
Fat TOTAL 67.8g 11.2g
- Saturated Fats 28.5g 4.7g
Carbohydrates TOTAL 56.5g 9.3g
- Sugars 9.1g 1.5g
Sodium 724.2mg 119.6mg
Dietary Fibre 4.7g 0.7g
Calcium 355.4mg 58.7mg