In a mixing bowl, add the coriander, smoked paprika, cayenne pepper, onion powder, garlic salt, white pepper, salt, and brown sugar. Mix well.
Flatten your chicken by placing in between cling film and lightly pound using a meat mallet or underside of a saucepan until an even size.
On your chicken pieces, sprinkle approx 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later.
In a marinating container or mixing bowl, add the butter milk, 2 whole eggs, one tsp of salt and 2 crushed bay leaves, mix well. Add the spice coated chicken to the butter milk, cover, refrigerate and marinate overnight or a minimum of 2 hours.
The following day or 2 hours later, remove the chicken from the fridge. Heat up your deep frying oil to a temperature of 340°F – 170°C
While the oil is heating, add your leftover spice mix to a mixing bowl along with the all purpose flour, cornflour (cornstarch) and baking powder. Mix well. Remove the chicken pieces from the butter milk and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix.
Place the chicken in the hot oil 2 or 3 pieces at a time until golden brown. Remove and place over a wire rack for the fat to drip. Serve immediately.
Vegetable oil, for frying
4 chicken thighs or chicken breasts - No bones
1 tsp coriander seed powder
1 ½ tbs smoked paprika
½ tsp cayenne pepper
1 tsp onion powder
½ tsp Garlic salt
½ tsp white pepper
1 tsp baking powder
2 tsp salt
2 bay leaves
½ tsp brown sugar
1 cup buttermilk
1 cup all purpose flour (plain)
¾ cup cornflour (corn starch)