Southern fried chicken with coleslaw

Mix the spices together to make the spice blend and set aside.

Mix the yoghurt, milk, and salt together with 1 tbsp of the spice mix and add the chicken. Allow this to marinate for at least 4 hours but ideally overnight.

The next day, mix the plain flour, corn flour and baking powder with the remaining spice blend.

Preheat the oven to 160c and set up a baking tray with a wire rack.

Remove the chicken from the brine and dredge through the flour mix. Allow to rest for 15 minutes before dredging through the flour a second time and placing on the wire rack.

Cook the chicken in the preheated oven for 35 minutes at 160c until the internal temperature at the bone reaches 75c. Remove from the oven and chill.

To make the slaw, place the sliced cabbage in a bowl with the vinegar, salt and ground coriander. Add the grated carrot, sliced red onion, chopped herbs, mayonnaise, mustard and mix. Set aside for serving.

Heat a large deep pan with vegetable oil. Once the oil reaches 200c, fry the chicken on all sides until golden brown and crispy. Serve with the freshly made coleslaw.