In a bowl, mix together milk, yoghurt and lemon juice.
Season your chicken with salt, pepper and garlic powder and leave covered for 30 minutes.
In a large bowl or zip lock back, pour your milk & yoghurt mix and cover all of your chicken. Leave in the fridge to marinate for 3 hours.Chilling overnight wouldn’t be a bad thing!
Remove your milk & yoghurt mix from the chicken and pat dry with a paper towel
In a bowl mix your flour, salt, dried oregano, onion powder,pepper, smoked paprika and cayenne. Make sure it’s well combined and get it as evenly spread as you can.
In a separate bowl whisk your eggs and water. It just needs to be a loose combination. You’re not looking for volume so don’t whisk too much. If you’re looking for a spicy batter, you can add your sriracha to this mix too.
Set up a baking sheet or tray with a wire rack above it.Take your chicken and drench in the flour then in the egg mix and back into the flour for a second drench. Use you right hand for dry mix and your left hand for egg. Trust me this keeps it a lot less claggy on your fingers.
When you’ve finished coating your chicken, return to the fridge for an hour or just until you’re ready to use them. This makes sure that the batter sticks to the chicken. Heat your oil in a large cast iron casserole. You want to get it to at least 180°C – if you don’t have a thermometer to test the temperature,pick a bit of the batter and drop in (spooning back out again after) the oil is ready when it immediately starts to bubble around the test drop.
Cooking in batches, fry your chicken for 15 minutes or until it is no longer pink. It’s leg meat so will take a little bit longer than chicken breast for example. The batter should be a beautiful golden colour and it should be crisp! Whack it onto a cooling rack to keep it crispy until you’ve finished cooking the batches.
Enjoy whilst hot.