Place the chicken legs into a bowl and add the buttermilk or yogourt and salt and mix well, leave 1 hour best overnight if you can.
Preheat the oven to 220°C gas 6.Place the oregano, thyme, cumin, peppers and flour into a medium bowl and mix well.
Whisk the eggs together with the water.
Take the chicken thighs out of the buttermilk and wipe off the excess.
Place the left over buttermilk into eggs and water and whisk well.
Dip each thigh into the flour and spice mixture to lightly dust, remove from the flour and place on one side.
Then dip each piece of floured chicken in the egg mixture, shake off any excess then put back into the flour mixture to coat - it’s best to do this stage one piece at a time, otherwise you’ll get very messy!!
Heat a pan of vegetable oil about 2-3cm deep to about 175°C, or when a piece of bread browns within 30 seconds when popped in.
Add 4 chicken thighs and fry for 4-5 minutes then carefully turn over and cook on the other side until golden brown - the oil should only come just halfway up the sides of the chicken
Place a wire rack onto a baking tray, then place the browned chicken on the wire rack.
Bake in the oven for about 15-20 minutes, or until the chicken is cooked through.
Remove from the oven and allow to rest for about 15-20 minutes.
The smell will be really tempting, but try to resist because they’ll burn your mouth if you eat them straight away!