Baked-not-fried chicken with garlic Sriracha yoghurt

Step 1

For the pickles, place cucumber and radish in a sterilised jar. Whisk mustard seeds, miso and vinegar in a bowl, then pour over vegetables. Chill for at least 1 hour.

Step 2

Preheat oven to 200°C. Place eggwhite in a bowl and whisk to loosen. Combine millet, Italian herbs, paprika and cayenne in a second bowl and season with salt. Dip chicken pieces in eggwhite, then coat in the millet mixture. Repeat process to double coat chicken. Place chicken on a wire rack set over a baking tray and bake, turning halfway, for 40 minutes or until crisp. Remove from oven and spray with olive oil spray. Return to oven and bake for a further 10 minutes or until golden.

Step 3

Meanwhile, combine the yoghurt, garlic and Sriracha in a bowl.

Step 4

Serve the chicken with garlic Sriracha yoghurt and drained pickles on the side.