Step 1

For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.

Step 2

For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.

Step 3

Preheat the oven to its hottest setting and line a large baking tray with baking paper.

Step 4

For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4–5 times with the oil.

Step 5

Cook on the top shelf for 20–30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.

Step 6

Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.