Ingredients

• 2 boneless and skinless chicken thighs

Marinade:

• 100g Greek yoghurt
• 1 tsp. paprika
• 1 tsp. garlic granules
• 1 tsp. chilli powder
• 1 egg beaten

KFC Crispy Coating:

• 150g plain flour
• 1 tsp. paprika
• 1 tsp. chilli flakes
• 1 tbsp. dried thyme
• 1 tbsp. dried oregano
• 1 tsp. chilli powder
• 1 tsp. garlic granules
• 1 tsp. onion granules
• 1 tsp. salt
• 1 tsp. black pepper

• 2 brioche buns toasted
• 2 slices processed cheese
• Shredded lettuce
• 2 tbsp. mayonnaise

Method

1. Place the chicken into a bowl along with the yoghurt, paprika, garlic granules, chilli powder and the egg, add a good pinch of salt then pop into the fridge for at least 2 hours.
2. For the KFC Crispy Coating, combine the flour with the herbs and spices then dredge the chicken through, giving them a good coating. Fry the chicken at 170c for 5-6 minutes or until cooked through. Make sure the internal temperature reaches at least 75c.
3. Spread some mayo onto the base of a toasted bun, and then add shredded lettuce, the crispy chicken, a slice of cheese. Then finally a bit more mayo before topping with the bun lid.