Marinate the chicken. Add 1 cup of yogurt, 1 teaspoon of paprika, 1 teaspoon of dried thyme, 1 teaspoon of ground turmeric, 1 teaspoon of salt and the crushed garlic to a mixing bowl, then mix to combine. Add the chicken tenders and mix through the marinade, making sure every piece is well coated. Set aside while you prepare the coating (you can marinate it for up to 24 hours in the fridge).

Prepare the coating. While the chicken marinates, combine 1 cup of flour with 1 teaspoon each of salt, paprika, turmeric, dried thyme and baking powder in a large mixing bowl.

Dredge the chicken. Prepare a plate or tray to place the dredged chicken on. Dunk each chicken tender into the flour mixture, using your hands to completely coat the pieces. You can kind of scrunch the flour into the chicken – this will create those lovely craggy bits that help create the lovely crunchy coating.

Heat the oil. Pour enough oil into a large, heavy-bottomed pot to come roughly halfway up the sides. Turn the heat to high and heat the oil to 390F/180C. The easiest way to do this is to use a thermometer, or you can place the handle of a wooden spoon into the oil. If the oil bubbles up around the handle, it’s good to go.

Fry the chicken. Place a wire rack over a baking tray to put the freshly fried chicken on to keep it crispy. Once the oil is at the right temperature, carefully lower 3 – 4 pieces of chicken into the oil (this will depend on the size of your pot – make sure you’re not overcrowding it). Use a fish slice to move the chicken gently around in the oil, and fry for 5 minutes, until the coating is super golden and crispy. Transfer the fried chicken to the wire rack, then repeat with the rest of the chicken tenders.

Make the hot honey sauce. While the chicken is frying, add the honey, chilli flakes and lemon juice to a small pot over medium heat. Mix for a couple of minutes, as the honey bubbles up and becomes much more runny. Remove from the heat.

Toss with the sauce and serve. Transfer the chicken tenders to a large bowl, then pour the hot honey sauce all over the top. Toss the bowl (or carefully use tongs) to coat the chicken in the sauce, then transfer to a plate to serve. Enjoy while hot and crispy.