In a tupperware or bowl, mix the buttermilk, pickle juice, 1 tsp garlic powder and 1 tsp smoked paprika.

Slice the chicken thigh fillets in two (assuming you have large pieces), then place them into the buttermilk mixture, cover with the lid or cling film and place into the fridge to marinate for a minimum of 2 hours (up to 48 hours).

When the chicken has been marinated, you can prepare the flour dredge. Simply mix the flour with 0.5 tsp garlic powder, 0.5 tsp smoked paprika and 0.5 tsp fine salt.

Lift one piece of chicken out of the tupperware with a fork and allow any excess to run off, before placing it into the flour dredge. Toss it lightly to fully coat it, ensuring it is totally covered with the seasoned flour.

Set aside on a clean plate and repeat the process until all the pieces of chicken are coated. Now we are ready to fry!

Getting the right frying temperature is pretty crucial, so I recommend using a sugar (or other cooking) thermometer. Pour as much oil as you need (I aim for about 8cm deep) into a saucepan, with the thermometer positioned in the oil. Gently heat until it is between 170C-175C, the ideal frying temperature.

Carefully place two or three pieces of chicken (depending on the size of the pan, don't overcrowd) into the hot oil. And cook for 2-3 minutes on each side, until golden. Keep an eye on the oil temperature while you are frying.

Once cooked, use a wire skimmer (or metal slotted spoon) to carefully lift the chicken out of the oil and onto a place lined with kitchen roll. This will blot off any excess oil. Then either serve immediately or pop onto a wire rack while you cook the rest (to keep the batter crisp).

Repeat the cooking process with the remaining floured chicken, until you've a lovely pile of golden fried chicken. Enjoy!