Trim any excess skin from the chicken; make some deep slashes into each piece and place in a large dish together with the yoghurt. Chill in the fridge for 20 minutes.
Preheat the oven to 180 C / Gas 4. Line a grill pan with foil.
Mix the two types of crumbs together with the spices in a bowl. Remove the chicken from the yoghurt, shaking off any excess liquid. Roll each piece in the crumbs to coat them evenly.
Place in the oven for 20 minutes before increasing the heat to 220 C / Gas 9 and adding a tray of McCain French Fries to the oven. Cook both for a further 15 to 20 minutes until cooked through and golden.
Serve the chicken and fries with salad and coleslaw.