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Marinade:
Flour mixture:
Marinade:
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.
Flour mixture:
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.
Serve immediately.
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