Step 1

Combine all the spices together and store in an airtight container.

Step 2

Place the chicken thighs between two pieces of plastic wrap and pound to flatten it to an even thickness.

Step 3

In a large bowl, add the chicken pieces and 2 Tbsp of the spice mix from earlier and salt. Mix well to coat the spices all over the chicken.

Step 4

Pour buttermilk over the chicken and add enough to completely submerge the chicken.

Step 5

Add salt and then toss the chicken well in the buttermilk.

Step 6

Marinate for at least 2 hours or preferably overnight.

Step 7

In a large casserole or bowl add flour, salt, pepper and baking powder. Mix well.

Step 8

Add 2-3 Tbsp of the buttermilk marinade on the breading mix and mix to combine.

Step 9

Add the chicken pieces one at a time and toss well with the flour. Press lightly to ensure you get crusting and layers of flours over the marinated chicken. There is no need to drip any excess marinade while breading the chicken.

Step 10

Repeat step 3 for the remaining chicken pieces.

Step 11

Pour oil in a cast iron skillet or dutch oven until it fills around 2 inches of the height of your skillet/dutch oven.

Step 12

Preheat the oil to around 350F.

Step 13

Carefully, transfer each breaded chicken to the oil and fry until crispy golden brown outside, make sure to turn the chicken every 2-3 minutes to ensure even colour on each side.

Step 14

Once the chicken is added, the oil temperature should drop to 300F, adjust heat as required to ensure the oil maintains this temperature.

Step 15

Cook for 8-12 minutes, or until the chicken is a light golden brown and the internal temperature at the thickest part of the chicken is 165F. For any pieces that are under, transfer those pieces on the middle rack of the oven heated at 350 F and cook for 5-10 minutes or until they are cooked through.

Step 16

Heat a pan on medium heat while the chicken is frying and melt some butter. Toast the buns until lightly golden brown.

Step 17

Spread spicy aioli on the top and bottom halves of the bun. Place the fried chicken piece on the bottom bun, top with shredded lettuce and close the sandwich. Enjoy!