Marinate the chicken: In a bowl, mix the yoghurt with the garlic powder, onion powder, and smoked paprika. Add the chicken pieces and turn to coat thoroughly. Leave to sit for 10 minutes while you prepare the coating — you'll notice the yoghurt mixture turning a warm orange colour from the paprika.

Prepare the breading: In a shallow dish, whisk together the plain flour, cornflour, salt, and black pepper. The mixture should look pale and feel fine and powdery between your fingers. Cornflour is the secret to that extra-crispy crunch that stays put even after saucing.

Coat the chicken: Take one piece of chicken from the yoghurt marinade, letting the excess drip off. Press it firmly into the flour mixture, turning to coat all sides. You want a thick, even layer — the chicken should look completely dry and feel slightly rough to the touch. Place on a plate and repeat with the remaining pieces.

Heat the oil: Pour vegetable oil into a large frying pan to a depth of about 1 cm. Heat over medium-high heat until a pinch of flour sizzles immediately when dropped in — roughly 175°C if you have a thermometer. The oil should look shimmery and move easily when you tilt the pan.

Fry the chicken: Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the pan — you'll likely need to do two batches. Fry for 4-5 minutes per side, until the coating turns a deep golden brown and sounds crunchy when you nudge it with a spatula. The internal temperature should reach 74°C. Transfer to a wire rack set over a baking tray — this keeps the crust crisp rather than soggy.

Make the spicy glaze: Once all the chicken is fried, carefully pour the hot frying oil out of the pan and wipe it clean with kitchen paper. Add the 60 ml of neutral oil to the pan along with the cayenne pepper, brown sugar, and chilli flakes if using. Warm over low heat for 1-2 minutes, stirring constantly, until the sugar dissolves and the oil turns a vibrant brick-red colour. You'll smell a warm, spicy aroma that might make your eyes water slightly — that's the cayenne blooming.

Glaze and serve: Brush or spoon the hot spicy oil generously over each piece of fried chicken. The oil will sizzle as it hits the hot crust, creating that classic Nashville hot chicken sheen. Serve immediately on white bread or with pickles to cut through the heat.