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Uber Crispy Chicken burger with Fennel Slaw (makes 4 burgers)ÌýÌý

6 boneless skinless chicken thighsÌý
1 cup yogurtÌý
1 cup milkÌý
100gÌýcornflourÌý
100g plain flourÌý
2 tsp chilliÌýflakes or powderÌý
1 tsp dried thymeÌý
2 tsp oreganoÌýÌý
½ tsp cracked pepperÌý
2 tbsp sweet paprikaÌýÌý
2 tbsp smoked paprikaÌý
1 tsp ground corianderÌý
4 tsp saltÌý
1 tbsp garlic powder (optional)Ìý
Oil for fryingÌýÌý
6 burger bunsÌý
Cos leavesÌýÌý
Chilli sauce if you want a bit more spunk!Ìý

Place the chicken into a bowl and cover with the milk and yoghurt, refrigerate for up 6 hours.ÌýÌý

Mix all the dry ingredients together to make up the spice rub.ÌýÌý

Preheat the oven on fan bake to 180°c.ÌýÌý

Remove the chicken from the yogurtÌýand shake off any excess marinate. Place the spice rub onto a plate and roll the chicken around the mix until well covered.Ìý

Heat a cast iron frypan with a good amount of oil (4 tbsp) Carefully fry the chicken pieces in small batches, trying not to over-crowd the pan. Repeat with the rest of the chicken pieces adding more oil if required. Place the chicken pieces onto a roasting tray and then into the oven until cooked. Checking after 10 minutes. ÌýWhile the chicken is cooking get busy with the slaw, toasting your buns and pouring a nice glass of hazy IPA.ÌýÌý

Simple fennel coleslawÌý

½ white cabbageÌý
½ red cabbageÌý
1 bulbÌýof fennelÌý
1 carrot, cut into ribbons with a potato peelerÌý
2 tbsp mayonnaiseÌý
Juice of I small lemonÌý
Salt and cracked pepper

Combine all the ingredients together in a bowl and addÌýsea salt.