Method

Whisk together the buttermilk, egg, paprika, garlic granules, salt, and pepper. Add the chicken thighs into the buttermilk mixture, then cover and place in the fridge for at least 1 hour, or ideally overnight for an extra juicy result.

To make the slaw dressing, in a large bowl, mix together the ManiLife Organic Smooth Peanut Butter, lime juice, sea salt, sugar, mirin and chilli flakes. Add in all the shredded vegetables and mix well with your hands, to combine.

Heat the vegetable oil in a large heavy-bottomed pan to 170°c. Remove the chicken thighs from the buttermilk and dip into the seasoned flour to coat. Carefully place the coated chicken into the hot oil and cook for 8 minutes, turning halfway through. Probe the chicken to check that it is 82°C and holding.

Once cooked, remove the cooked chicken from the oil and place onto a plate lined with a piece of kitchen roll, to remove the excess oil.

To serve, spread mayonnaise onto the toasted burger bun and then add in the peanut slaw and lambs lettuce. Place the fried chicken on top of the lettuce and add the pickles. Finally, place the top of the burger bun on and enjoy while hot!