2 x chicken thighs, 2 x drums & 2 x wings (I used Bostock brand)
1 litre hot water
135g salt
⅛ cup sugar
600ml buttermilk
1 litre canola oil
500g standard flour
50g tempura flour
1 tablespoon turmeric
15g garlic powder
15g onion powder
175g panko breadcrumbs
red-chilli yogurt, to serve
homemade pickles, to serve
1 fresh lime, to serve
900g plain yoghurt (I used The Collective brand)
100ml pure olive oil
1 tablespoon smoked paprika
4 large cloves garlic, finely sliced
100g red chilli, deseeded, sliced finely
400ml water
200g caster sugar
200ml cider vinegar
1 large red onion, thinly sliced into rings
1 telegraph cucumber, peeled and sliced thinly


1.If the thighs are on the large side, cut in half so the chicken pieces are a uniform size for even cooking.
2.Make a brine by combining the hot water, 115g salt and the sugar. Cool in the fridge before use.
3.Submerge the chicken in the cold brine and refrigerate for 2 hours.
4.Drain, wash and dry the chicken thoroughly, place into a bowl and pour over the buttermilk.
5.Cover and marinate in the fridge for at least 2 hours but preferably overnight.
6.In a large saucepan heat the oil to 175°C. Regulate the heat with a thermometer. For safety it is very important to use a pot big enough that the oil doesn’t overflow while frying.
7.In a bowl, mix the flours, turmeric, garlic powder, onion powder, breadcrumbs and the remaining salt.
8.Coat the chicken in the flour one piece at a time, being sure that the flour has thoroughly stuck into every part of the joint.
9.Once you have coated your chicken, carefully add to the hot oil.
10.If needed, fry the chicken in two batches.
11.Fry for 8 minutes at a continuous 175°C heat.
12.Check for doneness by checking the biggest piece.
13.Carefully remove the chicken and put onto paper towels, then season with a little sea salt.
14.Serve the chicken with the red-chilli yogurt, homemade pickles and a cheek of lime.
16.Line a sieve with a cloth and set it over a large bowl.
17.Empty in the yoghurt and leave to drain for 2 hours.
18.Set aside the yoghurt and reserve 100ml of the whey.
19.Gently heat the olive oil and whisk in the smoked paprika.
20.Liquidise the garlic, red chilli and whey together until smooth.
21.Add the paprika oil and continue liquidising until the chilli is fully blended.
22.Pass through a fine sieve, then stir into the yoghurt.
23.Season to taste with sea salt.
25.Bring the water to the boil and pour over the sugar to dissolve.
26.Add the vinegar and refrigerate until cold.
27.Divide the pickling liquid evenly between two bowls.
28.Put the onion into one bowl and the cucumber into the other, submerging the vegetables in the pickling liquid.
29.Store covered in the fridge – these are better kept for a few days before using.

Recipes and food styling Des Harris / Photography Tony Nyberg

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