Baked-not-fried chicken with garlic Sriracha yoghurt

INGREDIENTS:

• 4 eggwhites
• 11/2 cups (240g) millet flakes
• 2 tsp mixed dried Italian herbs
• 1 tsp smoked paprika (pimenton)
• 1/2 tsp cayenne pepper
• 6 each skinless chicken drumsticks and thighs (bone in)
• Olive oil spray
• 200g thick Greek-style yoghurt
• 2 garlic cloves, crushed
• 2 tbs Sriracha

RADISH AND CUCUMBER PICKLES

• 250g small cucumber (qukes), quartered
• 1 bunch radishes, trimmed, quartered
• 1 tbs brown mustard seeds, toasted
• 2 tbs shiro miso (white miso paste)
• 2 cups (500ml) apple cider vinegar

Instructions:

1. For the pickles, place cucumber and radish in a sterilised jar. Whisk mustard seeds, miso and vinegar in a bowl, then pour over vegetables. Chill for at least 1 hour.
2. Preheat oven to 200°C. Place eggwhite in a bowl and whisk to loosen. Combine millet, Italian herbs, paprika and cayenne in a second bowl and season with salt. Dip chicken pieces in eggwhite, then coat in the millet mixture. Repeat process to double coat chicken. Place chicken on a wire rack set over a baking tray and bake, turning halfway, for 40 minutes or until crisp. Remove from oven and spray with olive oil spray. Return to oven and bake for a further 10 minutes or until golden.
3. Meanwhile, combine the yoghurt, garlic and Sriracha in a bowl.
4. Serve the chicken with garlic Sriracha yoghurt and drained pickles on the side.