Before you can fry up the chicken, you’ll need to boost its flavor! Combine the olive oil, lemon juice, and spices in a large bowl. Coat the chicken thoroughly, cover the bowl, and marinate in the fridge. Ideally, the chicken should sit for at least an hour, but if you’re short on time, even 20 minutes will infuse it with flavor.

Prepare your dredging station by mixing the plain and corn flours with the seasonings in one bowl. Then, whisk together the eggs, flour, and milk in another. The wet batter creates a stickier base, ensuring maximum crunch when fried.

Take a piece of marinated chicken and dip it into the flour mixture, shaking off any excess. Then, dip it into the wet batter, ensuring it’s fully coated, before returning it to the flour mixture. Press the flour tightly onto the chicken to create a crispy shell. Repeat with the remaining pieces and place them on a wire rack.

Heat vegetable oil in a pan to around 170-180°C. If you don’t have a thermometer, test the oil’s readiness with a small piece of chicken; it should bubble gently. Fry each chicken fillet for 3-4 minutes on each side until golden brown. Once done, place the cooked chicken on a wire rack to drain any excess oil.

Combine the honey, hot sauce, butter, chilli flakes, and cayenne pepper in a pot. Heat the mixture over medium heat until the butter melts and it reaches a gentle boil. Stir well and simmer for about 30 seconds before removing it from the heat.

Now for the fun part! Toast your burger buns and spread a layer of spicy mayo on the bottom halves. Place your crispy chicken on top and generously brush it with the hot honey. Add some fresh lettuce for crunch and crown it with the bun top. Enjoy the satisfying first bite! For more fun mini sandwiches