• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is 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 the pickling liquid. Add enough water to just cover cucumber. Set aside.

• Once chicken has marinated, in a second medium bowl, combine All-American spice blend, cornflour, the plain flour and a pinch of salt and pepper. Add chicken thigh, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Shake off excess flour and shallow fry crumbed chicken (watch out, it might splatter!) in batches, until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. TIP: Add extra oil if needed so the chicken does not stick to the pan

• 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 third medium bowl, combine shredded cabbage mix and mustard mayo. Season to taste.

• To the tray with wedges, sprinkle over chicken salt and toss to coat. • Drain pickled cucumber. • Top burger buns with mustard mayo slaw, DIY Southern fried chicken and some pickled cucumber. • Serve with sweet potato wedges and remaining cucumber. Enjoy!