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  At least 2 hours in advance season yoghurt with salt and pepper and place chicken pieces into the marinade. 
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  In a shallow bowl mix flour, paprika, pepper, salt and turmeric 
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  In a separate bowl mix breadcrumbs salt, and mixed herbs 
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  In a third bowl add eggs a bit of water and lightly beat. 
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  Pre-heat sunflower or canola oil in a deep pot to 165c

Assembly

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  Remove chicken from marinade and gently shake off excess marinade 
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  Gently coat with flour mixture then soak in egg-wash 
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  When completely covered in egg, gently coat evenly in breadcrumbs 
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  Repeat with all chicken pieces and place on a cooling rack and place in fridge for 30 minutes 
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  Remove from fridge and deep-fry 2 or 3 pieces at a time until golden brown then place in pre-heated oven at 150c for 5-10 minutes / until cooked through.

For The Wedges

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  Wash potatoes and cut into wedges 
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  Coat in olive oil and generously season 
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  Roast in oven at 180c until tender