Directions

1. If your thighs are particularly thick, flatten them out to an even size and cut accordingly, or cut into bite sized pieces if you prefer.

2. Whisk together milk with vinegar or butter milk, and season with Man Grind. Place chicken thighs in the milk mixture, leave if the fridge for a few hours if you can, if not 20 minutes is fine.

3. Pour Fry-Yay in a large bowl. Take the chicken from the milk and place in the Fry-Yay to coat.

4. Place the coated chicken back into the milk mix and then back into the Fry-Yay. Folding the Fry-Yay in and over the chicken to coat.

5. Shake off any excess and place on a tray while you prepare the remaining chicken. Let the chicken rest for 10 minutes coated, if you fry it straight away the flour will come off much easier.

6. Use a deep fryer or heat a saucepan with enough oil to deep fry the chicken. You can shalllow fry in a large skillet if you prefer but you would need at least an inch of oil still. If you have a thermometer the oil needs to be around 180C. If not bring the oil to a medium to high heat, drop a little flour in and if it sizzles your are good to go. Fry in batches so you don't over crowd the pan. The chicken takes about 10-12 minutes to cook turning every 3 to 4 minutes.

7. Drain the chicken on a wire rack over paper towels not directly on a paper towel as it will go soggy. Season well with Man Grind.

To Serve:

1. Layer with aioli, iceberg lettuce, American cheese, tomatoes, American mustard and pickles in the Gluten-Free sourdough buns.