Breakdown your chicken into even pieces (See my video how or ask your butcher).

In a mixing bowl, add all the spices, the turmeric, smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well and set aside.

On your chicken pieces, sprinkle approx. 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later.

In a marinating container or mixing bowl, add the butter milk, 2 whole eggs, one tsp of salt, mix well, and add 2 bay leaves and stir a little. Add the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or a minimum of 2 hours up to 24.

The following day or 2 hours later, remove the chicken from the fridge. Preheat your oven to a temperature of 400°F – 200°C

While the oven is heating, add your leftover spice mix to a mixing bowl along with the all-purpose flour, cornflour (cornstarch) and baking powder. Mix well.

Remove the chicken pieces from the butter milk and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix. Do not double coat, one thin even coat is enough.

Place the chicken pieces over a wire rack placed over a sheet pan. Leave them to rest 5 minutes until the flour is absorbed from the chicken moisture. You shouldn’t see any dry white flour on top. If so, your coating is too thick, to fix it, brush a little butter milk on the dry spots.

Place in oven and bake for approx 30-45 minutes at 400°F – 200°C, after 5 minutes, turn oven down to 350°F – 180°C.  You may need an extra 15 minutes depending on chicken size, the chicken in my recipe is quite small and only took 30 minutes in a convection oven.  Chicken will be cooked once there’s sufficient juices on the dip tray, but use a meat thermometer to be sure.