Fried Chicken Burger with Sprout Slaw & Gravy Mayo

Get the chicken thighs in a large mixing bowl and pour over the buttermilk. Transfer to the fridge to soak for 8 hours or overnight.

For the slaw, shred the brussels sprouts and thinly slice the spring onions. Add both to a medium bowl with a generous pinch of salt and the juice of the lemon. Using your hands, scrunch the veggies together for a minute or two to soften them, then add the mustard and ¼ of the mayonnaise and mix well to combine. Set aside.

For the gravy mayo, add the gravy granules to a small bowl. Pour over the boiling water and mix until smooth. Add the remaining mayonnaise and mix to combine.

Fill a heavy-based pan with vegetable oil, about ⅔ of the way up. Set it over a medium heat and bring the oil to 170°C (if you don’t have a thermometer, dip the handle of a wooden spoon in the oil; it’s ready when small bubbles form around the handle).

Meanwhile, in a shallow bowl, mix together the flour, cornflour, sage and paprika with a good amount of salt and pepper. Remove the chicken from the fridge.

Working one at a time, lift a chicken thigh out of the buttermilk and press into the seasoned flour. Scrunch it up until it is well coated and craggy (this will give you those crunchy bits later).

Carefully lower the chicken thighs into the hot oil and cook for 5-6 mins or until golden and crunchy on the outside and cooked through in the middle (the internal temperature should be 70°C). Transfer the chicken to a wire rack to drain any excess oil.

Halve the burger buns then toast them in a hot dry pan set over a medium heat.

To assemble the burgers, spread a generous dollop of gravy mayo on the bottom half of each bun and top with the slaw. Lay the chicken on top, then spread more gravy mayo on the other burger bun half and pop it on the top.