Step 1

Into a large bowl place the chicken. Sprinkle over the Moroccan seasoning, paprika and salt. Mix well and set aside for 2 hours.

Step 2

Whisk together the egg and buttermilk. Combine the flour, cornflour and salt in a bowl. Dip the chicken pieces in the egg mixture then flour and place on to a tray.

Step 3

Fill a deep pot half way with oil and heat to a medium heat. Cook the chicken in batches until crisp and golden. If you have left the bones in some pieces they will take longer to cook or finish them off in the oven for 10 minutes.

Step 4

Serve the chicken hot with a side salad and aioli.