Place chicken thighs into a bowl with the milk (you only need enough milk to coat the chicken), salt, and a splash of vinegar. Roughly mix to combine.

Set that aside to marinate for just a few minutes while you prep the flour and dredge.

Set a Dutch oven, wok, or tall pot over medium heat and add enough neutral oil to fry the chicken thighs (probably about 2 inches or 5 cm deep).

While that's coming to temp, combine the flour, cornstarch, and spices in a wide bowl or small sheet tray.

Get a few spoonfuls of the milk marinade from the chicken bowl and drizzle it into the dredge. Mix this in to create nice clumps that will create extra textural bits when fried.

Move the chicken thighs to the flour mixture. Discard the remaining milk marinade. Flip and press the chicken thighs into the dredge until completely coated.

• You want a craggy, thick layer that is sticking onto the meat.

At the stove, use a thermometer to verify that the oil is at 375°F/190°C.

Slowly lay the chicken thighs into the oil and set a timer as they fry. After a few minutes, flip them to ensure even browning.

• Meanwhile, you can wash your milk bowl, the excess dredge, and wipe down your work surfaces. Always clean as you go.

In total, the thighs should fry for around 8 minutes, but check their internal temperature with a thermometer to ensure they’ve reached at least 165°F/73°C.

Move the fried thighs to a paper towel on a wire rack, dab off any excess oil, and sprinkle with salt immediately.

Mix up the sauce ingredients and adjust ratios by taste, if desired. Optionally toast the buns.

For each sandwich, start with some sauce on the bottom bun, followed by pickled onions, romaine lettuce, the fried chicken, more sauce on top, and then close with the top bun.

• NOTE: Don't waste your frying oil. Let it completely cool down, then whenever you can come back to it, set a paper towel over a strainer and filter the oil through. Keep in an airtight container and use to for another deep frying recipe.