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Put the egg, salt, garlic, hot sauce and paprika or cayenne in the yoghurt pot and whisk, scraping any yoghurt from the sides as you go.
Add the chicken pieces, pop on the lid and give it a good shake.
Store in the fridge for at least four hours, and ideally 24 (or even up to three days), shaking the pot every now and again.
In a large bowl, mix the plain flour, cornflour, baking powder, hot paprika or cayenne, salt and pepper, then drop in the chicken pieces and toss to coat well.
Heat 1 cm frying oil in a large, heavy-based frying pan to 180C, then lower in the chicken – the temperature will drop to about 170C, which is good for a slow, bubbling fry.
Cook for six or seven minutes on each side, until golden brown and cooked through (75C or above).
If you have any marinade and flour left over, combine them and add enough water to make a very thick batter.
Add some sliced onions, then fry in large spoonfuls, until golden brown, to serve with the chicken.