Mix the spices together in a small bowl.

In a shallow dish, arrange the chicken in one layer.

Sprinkle both sides of the chicken with the spice mixture.

Cover and marinate overnight until you are ready to fry.

In a shallow plate (I use a pie dish - the sides are just high enough), mix the flour and salt. Set aside.

In a bowl, scramble the egg and mix with greek yogurt. Add a splash of milk or water to thin just slightly. Set aside.

Put the pan on the hob and heat the vegetable oil. When you toss in a bread cube and it sizzles, you are ready.

Double coat the chicken by individually dipping each piece in egg, then flour, then egg, then flour.

Place the coated chicken in the hot oil.

Fill the pan with chicken in a circular shape so that you know when each piece went in the pan. I start at 6 and work my way around the outside of the pan and then a circle inside the pan.

Once you have all of the chicken in the pan, turn the heat down to medium. Cook for 3 - 5 minutes.

Always check the FIRST piece of chicken you put in. Using the tongs, carefully lift up the chicken piece and ensure that it isn't burning. When it is nice and brown, flip over.

Then carefully flip each piece of chicken in the order it was added to the pan.

ONLY EVER TURN THE CHICKEN OVER ONCE.

Multiple turns will disrupt the breading.

It will take 6 - 7 minutes per side to fry the chicken. Cut one piece in half to check that it is done inside (that's the chef's portion!)

Dot the butter around the pan and swirl it over and around the chicken to add a bit of extra flavour.

Remove the chicken pieces and drain on kitchen paper.

Serve with sides and sauces as desired.