Southern fried chicken

Southern fried chicken. Photo / Ian Jones

Serves four

1 tsp salt
1 tsp sugar
3 tbsp Moroccan seasoning
200g cornflour
100g polenta
4 eggs
1 1/2 cups buttermilk
700g chicken tenderloins
Oil for frying

1. Heat a wok or portable deep-fryer to 180C with high-heat cooking oil. In a mixing bowl, toss together the salt, sugar, Moroccan seasoning, cornflour and polenta, mixing thoroughly.

2. In a separate mixing bowl, whisk together the eggs and buttermilk.

3. Place the chicken tenderloins first in the dry ingredients, then the buttermilk mixture and back into the dry ingredients, to coat thoroughly.

4. Fry the chicken in the oil until golden, drain on absorbent paper and season with sea salt flakes.

5. Serve with cucumber "noodles" bound with Greek honey yoghurt and coriander.