Place your chicken into a bowl, along with the olive oil and all the seasonings. Mix all this together, then leave this in your fridge to marinate for an hour. I actually didn't leave it to marinate, but it is better if you do.

In a large bowl, add the corn flour, plain flour and the seasonings. Whisk these together.

Get half of this flour mixture and place it into a separate large bowl.

Pour some water into this and whisk this in. You want to end up with a batter that is thin, but thick enough to coat the chicken. Keep adding water until you reach this consistency.

Get one of your chicken thighs and dip this into the wet batter, then let any excess batter drip off.

Dip this into the flour mixture, make sure to firmly press the flour onto the chicken so that it sticks. Shake off any excess flour then leave this on a tray.

Repeat until you have coated all of your chicken.

You want to fry your chicken in oil that is around 160 - 170c.

Fry them until cooked, this took around 8 minutes for me, but this will depend on the size and thickness of your chicken.

Once cooked, leave on a wire rack so that the excess oil can drip off.

In a bowl, add the seasoning for the dipping oil, then get 1 cup of oil that you fried the chicken in. MAKE SURE THIS OIL IS HOT, if it's too cold, your chicken will end up soggy and greasy.

Mix this oil into the seasonings.

Dip your fried chicken into this, then place them back onto your wire rack.

Now you can assemble your burgers, I used toasted brioche buns, some spicy mayo, the chicken and lettuce.