Add the chicken thighs, buttermilk and salt to a shallow container or resealable bag. Mix well to coat, cover and refrigerate for at least 4 hours or overnight.

Make the sauce by combining mayonnaise, hot sauce and smoked paprika in a small bowl. Cover and refrigerate until ready to use.

When ready to cook, heat 4-5 cm of cooking oil in a large pot or saucepan over high heat.

Combine flour, cornflour, smoked paprika, black pepper, garlic powder, chilli powder, oregano and salt in a medium bowl. Remove each piece of chicken from the buttermilk one by one and dip into the flour mixture until well coated.

When oil is hot (between 163°C and 175°C), place 2-3 pieces of coated chicken into the oil and cook until golden brown and cooked through, about 3 minutes on each side or until chicken has an internal temperature of at least 74°C. Transfer to a wire rack or paper towel lined plate and cook the remaining chicken thighs.

Assemble the burgers by topping the bottom buns with a spoonful of sauce and shredded iceberg lettuce. Top with 1-2 pieces of fried chicken, a slice of cheese and a few slices of gherkin. Spoon a generous dollop of sauce to the top burger bun and place on top of the burger. Eat immediately.