Crispy Chicken Sandwich

In a large bowl combine the ingredients for the rub, add the chicken and toss until evenly coated. Cover and refrigerate for at least two hours or overnight.

Add enough oil to a pan to come halfway up and heat to 180°C/180°C fan/350°f/Gas Mark 4.

As the oil comes up to temperature, make the batter. In a bowl, mix the 50g flour with the paprika and cayenne. Slowly incorporate the milk with a whisk until combined and smooth. Add the hot sauce and salt whilst continuing to combine. In another shallow dish, add the 100g plain flour and season with salt and pepper.

Once the chicken is marinated in the rub, add to the seasoned flour, shaking off excess. Next, dip the flour-coated chicken in the batter. Return chicken to flour mixture and roll to coat evenly. Shake again.

Working in batches, lower the chicken pieces into the hot oil and fry for 4-5 minutes each side until crisp and golden. Using a slotted spoon, remove the chicken pieces to a plate lined with kitchen paper.

While the chicken is cooking combine the ingredients for the burger sauce in a small bowl. In a separate bowl toss together the cabbage, spring onion, mayonnaise and lemon juice. Allow the dressing to coat the cabbage and season to taste.

Heat brioche buns on a griddle pan over a high heat for a minute or until they have nice charred marks on the cut side. Add a coating of the burger sauce to each cut side of the buns.

To assemble, add the crispy chicken, topped with the coleslaw, chilli oil and a slice of pickled gherkin. Add the lid to the bun to sandwich the ingredients together and serve.