BUTTERMILK FRIED CHICKEN WITH RED-CHILLI YOGHURT - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 x chicken thighs, 2 x drums & 2 x wings (I used Bostock brand)
• 1 litre hot water
• 135g salt
• ⅛ cup sugar
• 600ml buttermilk
• 1 litre canola oil
• 500g standard flour
• 50g tempura flour
• 1 tablespoon turmeric
• 15g garlic powder
• 15g onion powder
• 175g panko breadcrumbs
• red-chilli yogurt, to serve
• homemade pickles, to serve
• 1 fresh lime, to serve
• FOR THE RED-CHILLI YOGHURT
• 900g plain yoghurt (I used The Collective brand)
• 100ml pure olive oil
• 1 tablespoon smoked paprika
• 4 large cloves garlic, finely sliced
• 100g red chilli, deseeded, sliced finely
• FOR THE HOMEMADE PICKLES
• 400ml water
• 200g caster sugar
• 200ml cider vinegar
• 1 large red onion, thinly sliced into rings
• 1 telegraph cucumber, peeled and sliced thinly