You can make this as authentic as is gets by using chicken drumsticks but it is slightly more points. If you want to make an even lower sp version you can also use chicken breast. It tastes lovely but isn’t quite as juicy as the drumstick alternative.

Ingredients

Serves 2 =11sp (previously 11pp) each (if using drumsticks) or 5sp (previously 8pp) each if using breast

For the chicken

6 x chicken drumsticks (skin on, approx 62g of meat) or (2 x 165g chicken breast, sliced)

1 tbsp plain flour, OXO Southern Fried Chicken seasoning, Cajun seasoning

2 tbsp polenta

½ tsp chilli powder

¼ tsp salt

1 egg, well beaten

Serving Suggestions

1 butternut squash, cut into chips, seasoned with Cajun spice and roasted for 45 minutes

Large green side salad

Low fat coleslaw (don’t forget to add the extra points)

Method

Preheat the oven to 180c.

Start by popping your BNS chips in the oven if you are having them.

Pop the egg into a wide bowl and beat. Then in a separate wide bowl, mix together the flour, southern fried seasoning, Cajun, polenta and salt. Coat each chicken drumstick in the egg and then into the seasoning mixture and pop onto a baking tray sprayed with 1kal (if you have enough seasoning you can repeat this process on each leg twice but once will still make it lovely and tasty). Pop into the oven for around 35 minutes until golden and baked through. By this time your BNS chips should be cooked through.

Serve with a nice side salad and accompaniments of your choice.

Enjoy!

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