UBER CRISPY CHICKEN WITH FENNEL SLAW

SERVES: 6-8

TIME: 50 minutes (not including marinating)

INGREDIENTS

2 whole chickens, cut into 8 portions each

1 cup milk

1 cup plain yoghurt

100g plain flour

100g cornflour

2 tsp chilli flakes or powder

1 tsp dried thyme

2 tsp oregano

½ tsp cracked pepper

2 tbsp sweet paprika

2 tbsp smoked paprika

1 tsp ground coriander

4 tsp salt

1 tbsp garlic powder (optional) oil for frying

METHOD

1

Place the chicken into a bowl and cover with the milk and yoghurt – refrigerate for up 6 hours.

2

Mix all the dry ingredients together to make up the spice rub. 3 Preheat the oven on fan bake to 180°C.

4

Remove the chicken from the yoghurt and shake off any excess marinade. Place the spice rub onto a plate and roll the chicken pieces around in the mix until well covered.

5

Heat a cast iron fry pan with a good amount of oil (I used about 4 tbsp). Carefully fry the chicken pieces in small batches until the skin is brown and crispy – try not to over-crowd the pan. Repeat with the rest of the chicken pieces, adding more oil if required.

6

Place the chicken pieces onto a roasting tray and then put into the oven until cooked, checking after 12 minutes. Serve with slaw.