Ingredients

• 4 chicken pieces - 2 drumsticks and 2 thighs
• natural yoghurt (250ml)
• splash of milk
• small bowl of plain flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp cayenne pepper
• 1 x chicken stock cube
• vegetable oil for frying (litre)
• ¼ of a (red) cabbage
• 1 carrot
• ½ a red onion
• sprig of fresh parsley
• big dollop of mayonnaise
• small dollop of Dijon mustard
• 2 corn-of-the-cobs, husks removed
• knob of butter

Recipe

pre-heat an oven to 200°C.
heat a pan of oil to 180°C. Use a deep fat fryer if you have one, alternatively take care and use a thermometer to make sure the oil doesn’t exceed the 180 degrees required.
pour the yoghurt and milk into a bowl and mix.
stir all the dried herbs and spices into the flour to create the rub coating.
trim any excess fat from the chicken drumsticks and then dip into the yoghurt.
roll the wet drumsticks in the seasoned flour to form a thick coating.
fry in the oil for 3-4 minutes until golden brown and crisp.
transfer the chicken wings to a baking tray and cook in the oven for 40 mins.
bring a pan of salted water to the boil and dunk the corn-on-the-cob in to simmer for 8 minutes.
slice the cabbage, onion and carrot very finely (or grate if you prefer) and mix with the mayonnaise, Dijon mustard, salt and pepper.
drain the boiled corn-on-the-cob and char them on a very hot griddle pan for extra flavour if you have one (not essential).
serve the cooked chicken with a generous dollop of coleslaw and the corn, brushed with butter.

Serves 2