For 700 grams of chicken, mix 1 cup of buttermilk with 1 teaspoon each of salt, paprika, garlic powder and cracked black pepper. Cut the chicken width ways into chunky strips, coat well and rest for at least two hours.

For the slaw, slice a quarter of a white cabbage and one red onion nice and thin. Add one grated or julienned carrot and one tablespoon of chopped coriander (flat leaf parsley works too).

For the dressing, mix one tablespoon each of mayonnaise and sour cream, half a tablespoon of honey, one teaspoon of garlic powder and cracked black pepper, and the juice of half a lime together. Leaving out the salt helps the vegetables stay crisp for longer.

For the hot sauce, start with half a diced red pepper and one or two diced habaneros. Add 2 or 3 minced garlic cloves, 1 teaspoon of smoked paprika and 1 tablespoon of white sugar. Stir in 1 heaped teaspoon of tomato puree, then pour in 120ml of white vinegar and 80ml of water. Cook gently for 15 minutes, blend, then cook for another 5 to 10 minutes and pass through a sieve. Finish with one tablespoon each of butter and honey, 1 teaspoon of salt and a dash more of vinegar to loosen.

For the ranch, mix 100g each of mayonnaise and sour cream with 50g of buttermilk, 1 tablespoon each of chives, parsley and dill, 1 teaspoon of garlic powder, half a teaspoon of cracked black pepper, and the juice of half a lemon. Refrigerate for 30 minutes to let the garlic flavours permeate.

For the dredge, mix 200 grams of plain flour, 80 grams of corn flour, 40 grams of rice flour, two teaspoons each of baking powder, salt, garlic powder and paprika, and half a teaspoon of cracked black pepper.

Dredge the chicken. For a thicker coating, let the first layer sit until sticky, dip it back into the marinade, then dredge again.

Deep-fry in batches so you don't overcrowd the pan, until cooked through and crisp.

Serve with the slaw, ranch and hot sauce. Add homemade pickles for another hit of acidity, then finish with sliced spring onions and coriander.