Takeaways will be a thing of the past once you master this chicken.

Recipe: Michael Van de Elzen

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

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

Mix all the dry ingredients together to make up the spice rub.

Preheat the oven on fan bake to 180°C.

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.

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.

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

Simple Fennel Coleslaw

INGREDIENTS

½ white cabbage, thinly chopped
½ red cabbage, thinly chopped
1 blub of fennel, thinly chopped
1 carrot, cut into ribbons with a potato peeler
2 tbsp mayonnaise
juice of 1 small lemon
salt and cracked pepper

METHOD

Combine all the ingredients in a bowl and season.

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