Fried chicken sandwich

Put two chicken thighs in a bowl with the milk, salt and a splash of vinegar and mix roughly; the milk helps the dredge stick.

Set a wok over medium heat with about an inch or two of peanut oil.

Combine the flour and cornstarch in a bowl with black pepper, smoked paprika, chili powder, garlic powder, oregano and a pinch of salt.

Pour a little of the milk from the chicken into the dredge and mix to make clumps; coat the chicken completely, pressing the flour on so it sticks.

Check the oil is at 375F and lower the chicken in slowly; while it fries, wash up and wipe down.

Fry about 8 minutes in total, flipping once or twice until evenly golden brown.

Pull at 155F internal; dab on a paper towel over a wire rack, then move onto the rack so it does not go soggy; rest a minute or two.

Mix the sauce: two parts mustard, two parts mayo, one part hot sauce.

Assemble: sauce on the bottom bun, pickled onions, romaine, the chicken, more sauce and the top bun.

Let the oil cool completely in the wok, then pour it through a paper towel set in a strainer back into its container to reuse.