• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a large bowl, combine the milk, white wine vinegar (for the chicken) and a pinch of salt and pepper. Add chicken, turning to coat.
• Refrigerate for 30 minutes to 1 hour.

• Meanwhile, preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges.
• When chicken has 25 minutes left marinating, place wedges on a lined oven tray. Drizzle with olive oil and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• While wedges are baking, slice cucumber into thin rounds.
• In a medium bowl, combine the white wine vinegar (for the pickle) and a good pinch of sugar and salt.
• Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.
• Transfer to a paper towel-lined plate and season with a pinch of All-American spice blend.

• While chicken is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a second medium bowl, combine shredded cabbage mix and mustard mayo. Season to taste.

• To tray with wedges, sprinkle over chicken salt and toss to coat.
• Drain pickled cucumber.
• Top burger buns with mustard mayo slaw, fried chick'n and some pickled cucumber.
• Serve with wedges and remaining cucumber. Enjoy!