Serves 4

8 chicken thighs and drumsticks

2 cups buttermilk

4 Tbs Sriracha sauce

2 Tbs garlic powder

3 cups flour

1 Tbs dried oregano

2 Tbs smoked paprika

Salt and pepper

Oil for frying

Place the chicken into a bowl, then add the buttermilk, Sriracha sauce and garlic powder – leave to marinade for at least two hours or preferably overnight.

Mix together flour, oregano, paprika and salt and pepper.

Take 4 Tbs of the buttermilk marinade and stir into the flour mixture to form some large flakes in the flour mixture.

Dip each chicken piece into the flour flakes, making sure to coat well, then deep fry until golden brown and the chicken is cooked through – make sure the oil isn’t too hot so as not to burn the outside before the inside cooks.

Serve piping hot with your choice of sides dishes