For 700 grams chicken, mix 1 cup buttermilk with 1 teaspoon each salt, paprika, garlic powder, and black pepper. Cut chicken widthways into chunky strips; coat and rest at least two hours.

Thinly slice a quarter white cabbage and one red onion. Add one grated or julienned carrot and one tablespoon coriander or flat-leaf parsley.

Mix one tablespoon each mayonnaise and sour cream, half a tablespoon honey, one teaspoon garlic powder and cracked black pepper, and half a lime’s juice. Omit salt to keep vegetables crisp longer.

Combine half a diced red pepper, one or two diced habaneros, 2 or 3 minced garlic cloves, 1 teaspoon smoked paprika, and 1 tablespoon sugar. Add 1 heaped teaspoon tomato puree, 120ml vinegar, and 80ml water. Cook gently 15 minutes; blend, cook 5 to 10 minutes more, and sieve. Finish with one tablespoon each butter and honey, 1 teaspoon salt, and a dash vinegar to loosen.

Mix 100g each mayonnaise and sour cream, 50g buttermilk, 1 tablespoon each chives, parsley, and dill, 1 teaspoon garlic powder, half a teaspoon pepper, and half a lemon’s juice. Refrigerate 30 minutes for garlic flavor.

Mix 200 grams plain flour, 80 grams corn flour, 40 grams rice flour, two teaspoons each baking powder, salt, garlic powder, and paprika, and half a teaspoon pepper.

Dredge chicken. For thicker coating, wait until first layer turns sticky, dip in marinade again, and redredge.

Deep-fry in uncrowded batches until cooked through and crisp.

Serve with slaw, ranch, and hot sauce. Add homemade pickles for acidity; finish with sliced spring onions and coriander.