For the batter
8 heaped tablespoons flour
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon Cajun seasoning
tiny dash Worcestershire sauce
tiny dash Louisiana hot sauce
approx 1/2 cup of water (don’t make it too thin)
1 tbsp yoghurt
Chicken breasts (cut into chunks or finger strips)
2 large onions
Put the flour, cayenne pepper, black pepper, salt and Cajun seasoning in a large bowl.
Add the eggs, Worcestershire sauce and Louisiana Sauce and mix.
Add the yoghurt and then slowly add the water, until you have a smooth mixture (not too thick but not too runny. (I use an electric whisk to remove all lumps)
Roll the chicken in some flour. (This helps the batter stick)
Dip the floured chicken into the batter then drop into hot oil. (I deep fried them)
Fry until golden.
Follow the same process for the onion rings.