This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Preheat the oven to 180°C.
Place the flour and seasoning in a zip lock bag. Add the chicken to the bag, seal and shake to cover the chicken pieces with flour. Shake off the excess flour.
Peel the potatoes and cut into quarters.
Heat the oil and brown the chicken on both sides. Transfer the chicken to an ovenproof dish.
In the same pan, fry the potatoes until golden brown and add it to the chicken dish.
Beat the dip and buttermilk together until smooth and pour over the chicken and potatoes. Bake for 30 minutes until golden.
Serve with rice and salad.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
