INGREDIENTS

400g Diced Chicken Breast

5 tbsp homemade Suya Spice paste

juice of 1 lemon or lime

2 1/2 cups of plain flour

1/2 cup corn starch

pinch of Salt and pepper (for the flour coating)

1 tbsp dried mixed herbs

2 cups of buttermilk

1 egg

Oil (frying)

Chilli Flakes (garnish)

METHOD:

1. Cut the diced chicken pieces into halves they should be a bit bigger than a thumbnail.
2. Clean the chicken with half the lime and some extra salt, rinse and drain off the water.
3. Pour the remainder of the lime over the chicken with the suya paste and rub it into the chicken with your hands. (This is a paste as opposed to a powder because I used fresh ginger, garlic and onion which I minced before adding to the remaining ground spices).
4. Leave to marinate in the fridge for 1 - 2 hours or longer.
5. In the meantime prepare a 3 bowls: i) half the flour, cornstarch, salt, pepper and herbs ii) remaining plain flour iii) buttermilk and egg whisked
6. Start to heat oil in a deep pot (about 1/2 full) keep to a medium/high heat.
7. Take 4-5 pieces of chicken and toss it into bowls in the following order: i) plain flour ii) buttermilk iii) seasoned flour. Place on a separate plate to give the chicken bites time to bind with the coating before carefully placing them in the oil.
8. The chicken should instantly float to the top, turn them after 1 minute to create an even coating, remove with a slotted spoon after 2 1/2 - 3 minutes.
9. You can transfer the cooked pieces to kitchen towel initially to remove the excess oil. However I find placing the cooked pieces on a cooling rack (with kitchen towel underneath them) keeps it crispy as air can still pass through them— no soggy bottoms round here.