Put the buttermilk, pickle brine, 1 tbsp all purpose seasoning, 1 tbsp onion granules, the egg and garlic in a large bowl. Season well with salt and black pepper, and whisk to combine. Lower the chicken into the marinade, making sure it is well coated. Cover and chill for 1-2 hrs, or overnight.

Mix the rice flour, plain flour and remaining all purpose seasoning and onion granules together in a large bowl, and season with salt and black pepper. Pour in 4 tbsp of the chicken marinade and mix – this helps create crispy bits. Using tongs, pick up a chicken thigh, shaking off the excess marinade, then dunk into the flour mixture and give it another good shake to get rid of the excess. It should be well coated and shaggy-looking. Put on a plate or tray lined with baking parchment, and repeat with the rest of the ingredients.

Heat the oil in a deep, wide pan (ensuring it is no more than a third full) to 180C, or until a cube of bread dropped in browns in 30 seconds. Gently lower the coated chicken into the oil. Cook for 5-6 mins, turning halfway, until cooked through. Don’t be tempted to move it too much, as the batter can fall off if disturbed too early.

Drain on a wire rack, season with a little salt, then assemble the burger in brioche buns with lettuce, pickles and your choice of condiments – we like mayonnaise and chilli jam or sriracha for a spicy hit.