To make the marinade mix together crushed garlic, pepper, Gregg’s Ground Chipotle, Heinz Tomato Ketchup and buttermilk. Cut chicken thigh fillets into 2-3 pieces. Toss to coat in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.
Mix together panko crumbs, flour, Gregg’s Ground Chipotle and thyme.
Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.
Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat oil. Shallow fry chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).
Serve with a red cabbage slaw.
* To make your own buttermilk add ½ Tbsp lemon juice or ½ Tbsp white vinegar to ½ cup whole milk.
Place marinade ingredients in a sealable plastic bag. Add chicken and massage the marinade into the chicken. Seal and refrigerate.
Replace buttermilk with unsweetened natural yoghurt if wished.
Fill burger buns with Southern Fried Chicken and red cabbage slaw.