You can steam and coat the chicken pieces in advance so they
just need to be fried before serving. You'll need to begin this a
day ahead to marinate the chicken.
12chicken pieces, drumsticks and wings800 mlbuttermilkFor deep-frying:vegetable oil1eggwhite, whisked to soft peaks300 gm (2 cups)self-raising flour1 tsponion powder1 tsp eachground coriander and ground white pepper½ tsphot paprikaTo serve:lemon wedges, aïoli and Tabasco
Combine chicken and half the buttermilk in a non-reactive container and refrigerate overnight to marinate.
Drain chicken and steam in bamboo steamers over a saucepan of boiling water until chicken is cooked through (20-25 minutes). You can prepare ahead to this point. Just cool and refrigerate until ready to fry.
Heat oil in a deep saucepan to 170C. Stir eggwhite into remaining buttermilk. Place flour, onion powder and spices in a bowl, and season heavily with sea salt flakes. Dip chicken pieces in buttermilk, then spiced flour and carefully lower into hot oil (take care, the oil will spit). Repeat with 3 more pieces and cook until golden and crisp (3-5 minutes). Drain well and repeat with remaining chicken pieces. Serve hot with lemon wedges, and aïoli and Tabasco for dipping.