Step 1

Combine the Spice Mix in a bowl.

Step 2

Place 1 tbsp of Spice Mix in a ziplock bag with the chicken and buttermilk. Set aside to marinate for at least 2 hours, preferably 3 but ideally overnight.

Step 3

Preheat oven to 400F/200C.

Step 4

Place the butter and oil on a large rimmed baking tray. Place in the oven for a few minutes until the butter is just melted. Remove and tip the tray to spread the oil and butter all over.

Step 5

Combine the remaining Spice Mix, flour, panko and cornmeal in a bowl and mix. Place half in a large ziplock bag.

Step 6

Drain the chicken of excess marinade using a colander.

Step 7

Transfer half the chicken into the ziplock bag, seal in air so it is puffed like a balloon, then shake to coat the chicken in the seasoning. Press through the bag so the coating is firmly stuck onto the chicken. Place the chicken onto the baking tray.

Step 8

Place the remaining coating into the ziplock bag and repeat with remaining chicken.

Step 9

Spray the top with oil and place in the oven. Bake for 12 minutes, then turn, spray and bake for a further 8 to 10 minutes or until golden. Don't bake more than 25 minutes, otherwise the chicken will dry out!

Step 10

Serve with your favourite dipping sauce. I used Honey Mustard Sauce (Note 7).