In a large bowl, combine the buttermilk and Cajun seasoning. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Prepare the Coating

In a separate bowl, mix the flour, salt, black pepper, and additional Cajun seasoning.

Fry the Chicken

Heat the oil in a large skillet or deep fryer over medium-high heat. Remove the chicken from the marinade and dredge each piece in the flour mixture. Fry the chicken in batches until golden brown and cooked through, about 15-20 minutes. Drain on paper towels.

Corn Rice

Cook the Rice

In a pot, melt the butter over medium heat. Add the rice and toast for 2-3 minutes. Pour in the chicken broth, corn kernels, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and liquid is absorbed.

Coco Garlic Mashed Potatoes

Boil the Potatoes

In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.

Mash the Potatoes

Add coconut milk, minced garlic, butter, salt, and black pepper to the potatoes. Mash until smooth and creamy.

Cajun Sauce

Mix the Sauce

In a bowl, stir together mayonnaise, Cajun seasoning, and lemon juice until well combined. Adjust seasoning to taste.