1Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray. Combine chicken and buttermilk in a large bowl, cover and refrigerate for 1 hour or overnight, drain well.
2In 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.
3Heat 1cm of oil in a large heavy-based fry pan over a 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 a prepared tray.
4Bake chicken in the oven for 20-25 minutes or until cooked through. Allow to cool slightly.
5Prepare MAGGI Roast Chicken Gravy as per packet instructions; serve chicken pieces with mash potato and gravy.
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