Southern Baked Chicken Drums with Mash, Slaw & Gravy

Southern Baked Chicken Drums with Mash, Slaw & Gravy

Ready in 50 minutes • Serves 4
This dish most recently appeared in My Choice (5 Nights For 4) on Sunday, April 18, 2021.
Order Now
Order Now

Fried chicken is a family favourite but can often be a messy and time consuming process. These baked drumsticks simplify the method without sacrificing flavour. Our spiced chicken flour makes for a crispy, tasty coating and the creamy mash is packed with hidden carrots. Crunchy slaw and rich gravy finish the dish.

Ingredients

Chicken

  • 1 drizzle of oil
  • 1 pack Chicken Flour
  • 1000g free range chicken drumsticks

Mash

  • 2 carrot, diced 2cm
  • 800g potatoes, peeled & diced
  • 1/2 cup milk
  • 2 Tbsp butter

Slaw

  • 1 capsicum, thinly sliced
  • 1 pack slaw
  • 1 Tbsp vinegar
  • 2 Tbsp garlic aioli

Gravy

  • 200g gravy

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Pat chicken dry and toss in a large bowl with chicken flour, until well coated. Place on a lined oven tray in a single layer and brush with oil. Bake for 20 minutes. Turn and cook for about 15 minutes further, until chicken is cooked through and golden.
  3. Prep potatoes and carrots and add to a large pot with a pinch of salt. Cover with hot tap water and cook, covered, on high heat for about 20 minutes, until tender. Make sure potatoes are on a rolling boil! Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.
  4. Prep capsicum. Add to medium bowl with remaining slaw ingredients, toss to combine and season to taste with salt and pepper.
  5. Add gravy to small bot. Heat gently on low heat for 2-3 minutes, until hot through.
  6. Chicken with mash, slaw and gravy.

Nutritional Information

Energy 2511 kj
600 kcal
Protein 54.4g
Carbohydrate 37.5g
Fat 24.3g