In a mixing bowl, combine buttermilk, salt, black pepper, paprika, and one egg then whisk until the mixture is well combined

Place your chicken pieces into the buttermilk marinade, ensuring they are completely submerged then let the chicken marinate in the refrigerator for at least 1 hour or ideally overnight – this will allow the flavours to infuse and tenderize the chicken.

When ready to fry, in another mixing bowl, combine flour, cornflour, baking powder, salt, black pepper, paprika, and garlic powder then mix well until all the dry ingredients are evenly incorporated

Take each chicken piece out of the marinade, allowing any excess buttermilk to drip off

Dip the chicken pieces into the prepared breading mixture, ensuring they are evenly coated on all sides. Press the breading gently onto the chicken to adhere

Once breaded, place the chicken pieces on a plate or wire rack and let them rest for a few minutes to allow the breading to set

Heat oil in a deep fryer or a large frying pan to 350°F (180°C) then carefully place the breaded chicken pieces into the hot oil, working in batches if necessary to avoid overcrowding the pan

Fry the chicken for about 6-8 minutes per side, or until golden brown and cooked through – the internal temperature of the chicken should reach 165°F (75°C)

Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil

Toast the burger buns lightly in a pan or toaster until golden brown then spread mayonnaise on the bottom half of each bun and place a piece of fried chicken on top of the mayonnaise then add a handful of shredded lettuce on top of the chicken followed by some more mayonnaise then finish by placing the top half of the bun over the lettuce

Serve the fried chicken burgers hot and enjoy!