Atlanta-Style Fried Chicken Thigh Burger, Garlic Wedges & Side

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into fries

Add the fries to one side of a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper and give everything a good mix up

Add your sweetcorn ribs to the other side of the tray[s] with a small drizzle of olive oil and half your ground smoked paprika (you'll use the rest later!)

Put the tray[s] in the oven for 20-25 min or until everything is golden

Boil a little water in a kettle

Add your southern fried seasoning to a large plate with 4 tbsp [6 tbsp] [8 tbsp] flour and a generous pinch of salt and pepper

Add your chicken to the plate with 2 tsp [3 tsp] [4 tsp] cold water and give everything a good mix up so the chicken is evenly coated – this is your coated chicken

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to coat the bottom of the pan) over a high heat, once hot, reduce the heat to medium-high, then add the coated chicken to the pan and cook for 9 min on each side or until golden, crispy and cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use 2 pans!

Once done, season the cooked chicken with a pinch of salt – this is your southern fried chicken

While the chicken is cooking, peel and finely chop (or grate) your garlic

Peel and finely dice your shallot[s]

Add the diced shallot to a small bowl with your white wine vinegar and a pinch of salt and sugar and a splash of boiled water – this is your quick-pickled shallot

Slice your brioche bun[s] in half (if required!)

Once the fries are golden, remove the tray[s] from the oven and add your sliced brioche bun[s], cut side up

Return the tray[s] to the oven for 4-5 min or until warmed through

Drain the quick-pickled shallot, reserve the pickling liquid

Meanwhile, add your crème fraîche to a large bowl with the chopped garlic, a small splash of reserved pickling liquid and a pinch of salt and sugar

Add your carrot & cabbage slaw mix to the bowl and give everything a good mix up – this is your creamy slaw

Add your mayo and the remaining ground smoked paprika to a small bowl and mix to combine – this is your smoky mayo