What you’ll need
1 tablespoon sea salt
1 teaspoon black pepper, freshly ground
½ teaspoon brown sugar
½ teaspoon smoked paprika
1 chicken, cut into 8 pieces
1 ½ cups Greek-style yogurt - for the green yogurt sauce
1 handful mint - for the green yogurt sauce
1 handful coriander - for the green yogurt sauce
1 teaspoon dijon mustard - for the green yogurt sauce
1 lemon juice and zestfor the green yogurt sauce
For the coating
1 ½ cups The Healthy Baker Plain Flour
1 teaspoon smoked paprika
1 liter auzure Canola Oil
½ teaspoon sea salt
pinch ground cumin
1 ½ cups buttermilk
1 teaspoon baking powder
For the chicken, combine the salt, pepper, paprika and sugar in a small bowl.
Place in a large zip-lock bag and add the chicken. Toss around so the spice mix coats each piece well. Leave to marinate overnight in the fridge.
Take the chicken out of the fridge about an hour before you want to start cooking.
To make the coating, mix the flour and spices together in a large shallow bowl. In another bowl, whisk together the buttermilk and baking powder.
Preheat oven to 200⁰C and place a cooling rack over a tray lined with baking paper and line another tray with foil.
Dredge a piece of chicken through the dry ingredients then the buttermilk mixture and place on the tray. Repeat with remaining pieces of chicken.
Pour oil into a large saucepan on medium-high heat. Once the temperature reaches 170C start frying the chicken, three pieces at a time.
Fry for a couple of minutes on one side then turn and repeat.
Transfer chicken to the foil-lined baking tray and repeat with remaining chicken.
Keep warm in the oven while you finish cooking the chicken then cook the whole lot in the oven for another 10 minutes.
For the sauce, combine all ingredients in a food processor or blender and blitz to combine. Season to taste,
Serve chicken with the green yogurt sauce, lemon wedges and cold beer.
