Using an almost-empty yoghurt pot to marinate meat and vegetables is one of my favourite ways to prepare dinner. It’s a really simple and tidy way to marinate food that not only saves on the washing-up, it also turns a few yoghurt scrapings that might otherwise be destined for the drain into a flavour-enhancing, tenderising, waste-saving hack.

Yoghurt-pot chicken (Southern fried-style)

Fried chicken is such a treat, and with this method it also becomes really easy to make at home: minimal washing-up, no deep-frying and no wasted batter, because any excess yoghurt pot marinade and flour are turned into onion fritters that are a cross between pakoras and onion rings.

Unless it’s unavoidable, I usually shallow fry instead of deep-frying, to save having to dispose of or recycle too much oil. Any remaining oil can then be reused: simply pass through a fine sieve and store in a jar to use again with all kinds of savoury dishes.

If you don’t have a thermometer and are unsure if the chicken is cooked, after frying, transfer it to an oven tray and bake in a 190C (170C fan)/375F/gas 5 oven for a further 10-15 minutes.

Serves 2

1 egg
1 tsp sea salt
1 garlic clove, peeled and grated
½-1 tbsp habanero hot sauce, to taste
1 tsp hot paprika, or cayenne pepper
1 large yoghurt pot, with roughly 4-8 tbsp yoghurt left in the pot
2 chicken legs, cut into 2 thighs and 2 drumsticks

For the coating
60g plain flour
30g cornflour
1 tsp baking powder
1 tsp hot paprika, or cayenne pepper
1 tsp fine sea salt
1 tsp finely ground black pepper
Frying oil (sunflower, avocado or other)

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.

Now for the coating. 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 1cm 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.