Ingredients

• 1 whole chicken (Broken down with bones)
• 1 tsp ground ginger
• 1 ½ tablespoon smoked paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp white pepper
• 2 tsp salt
• ½ tsp brown sugar
• 1 tsp baking powder
• 2 bay leaves
• 1 cup full cream milk
• 2 tablespoon Greek plain yogurt
• 2 egg whites
• 1 cup all purpose flour (plain)
• ¾ cup cornflour (corn starch)
• Vegetable oil, for frying
• (Chili sauce)

Steps

• Step 1

  In a mixing bowl, add the ground ginger, smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well.

• Step 2

  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.

• Step 3

  In a marinating container or mixing bowl, add the milk, yogurt, 2 whole egg whites, one tsp of salt and 2 bay leaves, mix well. Add the spice coated chicken to the milk marinade, cover, refrigerate and marinate overnight or a minimum of 2 hours.

• Step 4

  The following day or 2 hours later, remove the chicken from the fridge for 30 minutes to bring to room temperature. Heat up your deep frying oil to a temperature of 320°F – 160°C.

• Step 5

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

• Step 6

  Remove the chicken pieces from the milk marinade and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix.

• Step 7

  Now do a second coating by repeating the previous step. Re-dip in the remaining marinade mix.

• Step 8

  Place the chicken in the hot oil 2 or 3 pieces at a time, turn down the heat so the chicken maintains a cooking temperature of 280°F – 140°C until golden brown. These will take approx. 12-15 minutes. Remove and place over a wire rack for the fat to drip. Serve immediately with your favourite hot chili sauce.

Little Tips

When doing the second coating, you can let the first coating dry in the fridge for 30 minutes. The second coating will adhere better to the chicken if that's a problem.
When heating your oil, to maintain a constant temperature of 320°F - 160°C, bring it to the right temperature first without the chicken, then take note of your gas or power level, now when you add your chicken, you know the exact level to turn it down to.