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Ingredients
Marinade:
500 ml LANCEWOOD® Double Cream Plain Yoghurt
175 ml Sriracha sauce / your favourite sweet chilli sauce
15 ml smoked paprika
30 ml garlic powder
8 chicken drumsticks
Flour mixture:
750 ml cake flour
30 ml dried oregano
15 ml cayenne pepper
30 ml smoked paprika
Salt and freshly ground black pepper to taste
250 ml Oil for frying
Method
Marinade:
In a bowl, mix together the LANCEWOOD® Double Cream Plain Yoghurt, Sriracha sauce, smoked paprika and garlic powder. Add the chicken and toss well to coat. Leave to marinade for at least two hours or preferably overnight.
Flour mixture:
Mix together the flour, oregano, cayenne pepper, paprika and salt and pepper. Take 60 ml of the yoghurt marinade and stir into the flour mixture to form large crumb flakes. Dip each chicken piece into the crumbs to coat well. Place the chicken on a tray and refrigerate for 30 minutes. Heat the oil to 170°C then deep fry the chicken in small batches until the chicken is cooked through and golden brown. Serve immediately.
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