In a shallow bowl, whisk together the flour, cornflour, paprika, garlic powder and salt.

Press the chicken gently into the flour mix so that it is lightly coated. (This helps the marinade cling and boosts crunch later.) Shake off the excess.

In a large bowl, combine the pre-dusted chicken, buttermilk, sweet paprika, garlic powder, onion powder and salt. Mix to coat. If you have time, marinate for 1 hour or overnight in the fridge for extra juicy chicken although I rarely do this. You can coat and cook it straight away – it will still be delicious.

Remove the chicken from the marinade (you don’t need to let the excess marinade drip off – the little drips create extra crispy bits). Press the chicken firmly into the remaining flour mixture until well coated. The coated chicken can rest for up to 15 minutes before being cooked (resting it can also help the coating stick during cooking).

Preheat to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper and spray it with oil. Add the coated chicken, spray the top generously with oil, then bake for 25–30 minutes, flipping halfway, or until golden and cooked through.

Heat a generous amount of oil (about 2 cm/¾ inch deep) in a large, heavy-based frying pan over medium heat. Fry the chicken for 7–8 minutes, flipping once halfway, or until golden brown and cooked through. Try not to touch the chicken in the first 60 seconds of cooking – this will stop the coating from falling off. Transfer the chicken to a plate lined with paper towel to drain any excess oil.

Melt the butter in a microwave-safe bowl (for 20–30 seconds) or in a small saucepan over low heat. Stir in the honey, chilli flakes and salt.

Brush or spoon the hot honey butter over the cooked chicken while the chicken is still hot. You can also toss the chicken and hot honey in a bowl to coat fully.

Toast the buns. Spread mayonnaise on both sides, layer with lettuce, hot honey chicken, pickles and any leftover hot honey (optional). Pop on the top bun and serve immediately.