Add buttermilk ingredients to bowl and mix then add your chicken and marinade for 2-3 hours (ideally overnight for best flavour)
Lightly crush coriander seeds and toast then mix all of your dry batter mixture in separate bowl
Add your marinated chicken into dry batter then back into buttermilk seasoning then back into dry batter for extra crispiness (put them to side for 15 mins to allow batter to stick to chicken)
Toast coriander seeds let them cool then add coriander and mint chutney ingredients to blender and blitz
Fry chicken for 8 mins then take out and re-fry for 3-6 mins until chicken is fully cooked through
For the chicken glaze use that hot oil and add cayenne pepper, paprika to bowl mix then slowly add in honey
Brush chicken with glaze add salt
Garnish with diced chilli, lime and coriander
