In a mixing bowl, add the ground ginger, smoked paprika, cayenne pepper, onion powder, garlic powder, white pepper, salt, and brown sugar. Mix well.

On your chicken pieces, sprinkle approx. 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later.

In a marinating container or mixing bowl, add the milk, yogurt, 2 whole egg whites, one tsp of salt and 2 bay leaves, mix well. Add the spice coated chicken to the milk marinade, cover, refrigerate and marinate overnight or a minimum of 2 hour

The following day or 2 hours later, remove the chicken from the fridge for 30 minutes to bring to room temperature. Heat up your deep frying oil to a temperature of 320°F – 160°C.

While the oil is heating, add your leftover spice mix to a mixing bowl along with the “all-purpose” flour, cornflour (cornstarch) and baking powder. Mix well.

Remove the chicken pieces from the milk marinade and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix

Now do a second coating by repeating the previous step. Re-dip in the remaining marinade mix.

Now do a second coating by repeating the previous step. Re-dip in the remaining marinade mix.