1. Marinate chicken drumsticks in a container with buttermilk and a crumbled Knorr Zero Salt Chicken Cube. Leave to refrigerate overnight. Remove chicken from buttermilk and place on a wire rack to drain.
2. Add peanut oil in a large saucepan. On low heat, gradually increase heat to approximately 180°C to shallow fry chicken. Use a thermometer to keep an eye on oil temperature.
3. Combine plain flour, cornflour, spices, salt and ground black pepper in a bowl. Dust the chicken pieces. Cook for 5-6 minutes, turn and cook for another 5-6 minutes. Remove on an absorbent paper-lined plate. Repeat with remaining chicken pieces and serve with lime wedges.

Original recipe by chef Sean Gravina.