Crispy Chicken Burger

Whisk the yogurt, milk, lemon juice, 1 tsp salt, half the pepper, half the garlic powder and half the paprika in a bowl. Add the chicken cutlets, turn to coat, cover and refrigerate for 30 minutes.

While the chicken marinates, stir together the mayonnaise, ketchup and chilli garlic sauce in a small bowl. Chill until serving.

Set up three plates: on the first, mix the flour, cornflour, baking powder, remaining salt, pepper, garlic powder and paprika. On the second, put the beaten eggs. On the third, spread the breadcrumbs.

Lift a cutlet from the marinade and let the excess drip off. Press it into the flour, dip into the egg, then press firmly into the breadcrumbs until fully coated. Place on a rack and repeat with the rest.

Rest the coated cutlets on the rack for 10 minutes. This helps the crumbs stick during frying.

Heat the oil in a deep heavy pan to 170°C. If you have no thermometer, a pinch of breadcrumbs should sizzle steadily and float within a few seconds.

Fry two cutlets at a time for 4 to 5 minutes, turning once, until deep golden and crisp. The centre should reach 74°C or the juices should run clear when you cut into the thickest part.

Lift the cooked cutlets onto a clean wire rack and keep warm. Bring the oil back to 170°C, then fry the second batch the same way.

Spread butter on the cut sides of the buns and toast them in a dry frying pan over medium heat for about 1 to 2 minutes until golden.

Spread sauce on both halves of each bun. Layer lettuce, tomato, pickles and a hot cutlet on the base, add more sauce if you like, then close with the top bun and serve immediately.