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500 ml LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Buttermilk
175 ml Sriracha or sweet chilli sauce
15 ml smoked paprika
15 ml garlic powder
8 chicken drumsticks
500 ml cake flour
30 ml dried oregano
15 ml cayenne pepper
30 ml smoked paprika
Salt & freshly ground black pepper to taste
250 ml oil for frying
Using a mixing bowl, add the yoghurt, Sriracha sauce, smoked paprika and garlic powder and mix until well combined.
Add the chicken and toss well to coat. Leave to marinade for at least two hours or preferably overnight.
Add the flour, oregano, cayenne pepper, smoked paprika and seasoning to a mixing bowl and mix through.
Take 75 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.
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