First layer of flavour- dry rub your chicken:
Coat 1kg of chicken thighs with 3 Tbsp of Crackin' Kiwi Rub,
mixing together in a large bowl, set aside for 10-20 min.
Second layer of flavour - Marinade the chicken:
Mix the following together:
1/2 cup yoghurt
1/2 cup milk
1 tsp Pimped Pepper
Once well mixed, pour the above ingredients over the dry rubbed chicken thighs,
mix everything together, getting a good coverage.
Cover with cling film and place in the fridge for at least two hours,
or ideally overnight.
When you are ready to cook the chicken,
preheat some cooking oil to 160 degrees Celius in either a heavy deep pan
on the stovetop, or in a deep fryer.
Flavour Top Coat:
Mix 1 cup of flour and 1 Tbsp of Crackin' Kiwi Rub together.
Then one by one coat the chicken thighs in the flour mixture.
Put each thigh on a wire rack and leave for about 10 minutes to dry out.
After 10 mins if any of the thighs are still a little wet, re-coat
with some more of the flour mixture.
When the thighs are well covered and dry, cook each piece in the oil for around 15 mins until the chicken's internal temp is 70C.
Once cooked, place each thigh on a wire rack, this will stop the chicken going soggy, When the chicken has cooled down enough to handle you can then assemble your burger.
You know the drill:
burger buns, sauce, lettuce, pickles, whatever you fancy, don't be too fussy
the chicken is the hero here.