Ingredients

4 egg whites

240g breadcrumbs, panko, cracker or pretzel crumbs or crushed cornflakes 

2 tsp mixed dried Italian herbs

1 tsp smoked paprika

1/2 tsp cayenne pepper

6 pieces of skinless chicken drumsticks and thighs

Olive oil spray

200g Greek-style yoghurt, thick

2 garlic cloves, crushed

2 tbs Sriracha

Radish and cucumber pickle

250g small cucumbers, quartered

Radishes, trimmed, quartered

1 tbs brown mustard seeds, toasted

1 tbs Soy sauce

500ml apple cider vinegar

Method

Place cucumber and radish in a glass jar. Combine mustard seeds, soy and vinegar and pour over vegetables. Chill for an hour.

Preheat oven to 200°C. 

Wisk egg whites to loosen up.

Combine your choice of crumb with Italian herbs, paprika and cayenne and season with salt.

Dunk chicken pieces into egg white, coat with crumb mix and repeat to double coat. 

Bake chicken on a rack over a tray for 40 minutes or until crisp (turn half way). Remove from oven and spray with olive oil spray. Return to oven and bake for a further 10 minutes or until golden.

Combine yoghurt, garlic and Sriracha to serve with chicken, pickles and a beautiful glass of Leopard's Leap Chardonnay.

(Recipe inspired by Delicious.)