Ingredients

• Chicken and marinade

• 2 chicken breasts
• ¾ tsp salt
• 4 tbsp plain yogurt
• ½ cup milk
• ½ lemon squeeze

• Flour mixture for breading

• 1 cup all-purpose flour (plain)
• ½ cup corn-starch
• 1 tsp baking powder
• 2 tsp salt
• 1 tsp coriander seed powder
• 2 tbs smoked paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp Garlic powder
• 1 tsp white pepper
• 2 tsp Oregano

• Other

• Vegetable oil for deep frying

Steps

• Step 1

  Dice the chicken in approx. one-centimetre cubes, a little smaller than half an inch. They should be small, nice bite sized pieces. It’s best to use half thawed out from freezer chicken breasts, for easier cutting, but that’s optional.
  Add these pieces into a bowl.

• Step 2

  In a separate bowl, add the yogurt, milk, lemon juice and salt. Mix well with fork or spoon until there’s almost no lumps. Pour mixture over chicken pieces. Mix well until each piece is nicely coated, cover and refrigerate at least one hour to overnight.

• Step 3

  To a mixing bowl, add the all-purpose flour, corn starch, baking powder, salt, coriander seed powder, smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, and oregano. Mix dry ingredients using a whisk.

• Step 4

  The following day or one hour later, remove the marinated chicken from the fridge and leave to sit at room temperature for 30 minutes.

• Step 5

  It’s now a good time to heat up your deep-frying oil to a temperature of 340°F – 170°C. A cast iron deep pan works best for this.

• Step 6

  Meanwhile, drop your chicken pieces one at a time into the flour mixture. Coat six at a time, then dredge them well with the flour mixture. and set aside on a plate. Repeat in batches of six until half the quantity has been coated.

• Step 7

  Once the frying oil reaches temperature, drop the breaded chicken pieces in, one at a time and fry in batches, don’t overcrowd the pan. Give them a stir every 10-20 seconds, don’t let them cook on the bottom. They should float to the top and cook in approx. 3 minutes. Always test one to be sure they are cooked through, then repeat the process for the next batch.

Little Tips

If the chicken is left to sit too long after the dry mix, the coating will soften for a less than crispy result. The coating can also fall off.