• 3 skinless chicken breasts
• 2/3 cup buttermilk
• ¾ cup plain flour
• 1 tsp baking powder
• Q tsp salt flakes
• ½ tsp cayenne pepper
• ½ tsp smoked paprika
• ¼ tsp ground coriander
• ¼ tsp garlic powder
• A pinch of allspice
• ½ tsp ground oregano
• Freshly ground black pepper
• 3-4 tbsp oil for frying

Cut each chicken breast into 5-6 strips and place in a glass or ceramic bowl with the buttermilk. Cover and chill for at least two hours.

Remove the chicken from the buttermilk and pat off any excess with a paper towel. Place the flour and spices in a bowl. Toss the chicken in the spices to coat. Set aside the strips for 10 minutes while you heat the oil. Cook in batches and drain on a paper towel. Serve with potato wedges, coleslaw or salad...or just as a snack.