Chicken dinner for four? Try this spicier makeover with Cajun spice – delicious! The next day, use the leftovers for a revamped chicken-mayo lunch for two.
If you’re after a spice-free alternative, just skip the Cajun seasoning. That way, you’ll only need four, not five, ingredients.
8 chicken thighs and drumsticks
75g plain flour
2 tsp Cajun spice seasoning
Vegetable oil, for frying
Lemon wedges, to serve
For the dinner
1 Put the chicken in a large bowl, add the buttermilk, and turn to coat all over. Set aside for 30 min. Put the flour and Cajun seasoning in large plastic food bag with salt and freshly ground black pepper, then stir to mix well.
2 Shake the excess buttermilk off the chicken, add half the pieces to the bag with the flour mixture, and shake well to coat the chicken. Remove and set aside, then add the remaining chicken and repeat.
3 Heat the oven to 180°C. Pour about 1cm oil into a deep frying pan and heat until the oil sizzles. Fry half the chicken in it for 3-4 min, until golden, then take the chicken out of the pan, put in a roasting tin, and fry the remaining chicken before adding to the roasting tin.
4 Bake the chicken for 30 min or until completely cooked through. Serve with lemon wedges.
For the leftovers lunch
1 Mix the juice of 1 lime and 1 tbsp chopped coriander with some mayonnaise.
2 Serve the leftover chicken cold with a mix of salad leaves, cherry vine tomatoes and the coriander lime mayo.