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Optional Link (URL): Ingredients (one per line): 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) Instructions: 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. Update Recipe

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