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In a bowl add minced chicken, season with salt, pepper, garlic powder, onion powder and mix well to combine
Prepare a tray with parchment paper, grease your hands with cooking oil and shape the minced chicken into 7-8 patties
Lay patties on the sheet and freeze for about 1 hour or until frozen
Make wet batter: In a wide bowl add all purpose flour, corn starch, salt, pepper, garlic powder and onion powder
Gradually pour in water and mix until there are no lumps and achieving a thick pancake like consistency
Make dry batter: In a bowl add all purpose flour
Coat chicken patties in the dry batter first then in the wet batter
Heat oil to 360°F, once the oil is hot turn heat to medium and carefully add chicken patties to the oil
Fry in batches without overcrowding the pan for 5-6 minutes, flipping sides in between until golden brown and crispy
Make the sauce by combining mayonnaise, mustard, salt, onion powder and vinegar
Toast the buns and assemble by applying sauce on the bun followed by chicken patty and lettuce
Apply more sauce on the top bun and close
Serve warm and enjoy