Try this fried-chicken burger

4 chicken thighs — boneless and skinless

500 ml plain yoghurt

150 ml milk

1 tsp salt

For the seasoned flour mix

240 g flour

60 g cornflour

1 tsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chilli powder — or cajun spice

1 tsp garlic powder

oil — for deep frying

For the spicy sauce

2 tbsp mayonnaise

1-2 tsp chilli sauce

1 tsp lemon juice

To assemble

sweet and sour pickles

lettuce

4 burger buns — toasted

Method:

In a big bowl mix chicken thighs with yoghurt, milk and salt.

Cover with cling foil. let it marinate for one hour in the fridge.

In a big bowl mix flour, corn starch, salt, black pepper, smoked paprika powder, garlic powder and chilli powder.

Remove the chicken thighs, one by one, from the yoghurt mixture.

Coat the thighs one at a time in the flour mixture (press firmly the flour mixture to coat well).

Now, set aside the coated chicken thighs.

Pour frying oil in a deep pot and let it start to heat.

Check if the oil is ready to fry. (160°c–175°c).

Fry the chicken for 8-12 minutes, while gently flipping occasionally until it’s golden.

Fry the chicken in small batches to keep the temperature constant.

Place the chicken cooked on a wire rack. (internal temp 74°c).

Mix the sauce ingredients in a bowl and assemble the fried chicken to your liking.