Set up two mixing bowls. Add buttermilk to one bowl and flour to the other. In a small bowl, mix paprika, garlic granules, onion powder, oregano, ground coriander, sugar, salt and pepper. Add half of this spice mix to the buttermilk and the other half to the flour. Stir 2 tablespoon of the peri peri sauce into the buttermilk. Add the chicken thighs and coat well. Leave to marinate while you prepare the toppings or ideally for at least 30 minutes.

Slice the baby gem lettuce. Mix the remaining peri peri sauce with mayonnaise to create peri peri mayo. Add a few spoonfuls of the spiced buttermilk into the flour and mix lightly until you get a shaggy texture. This creates a crispier coating for your peri peri chicken burgers. Remove each piece of chicken from the buttermilk and coat thoroughly in the flour mixture.

Heat vegetable oil in a deep pan until hot. Fry the chicken in batches of 2 for around 10 minutes, or cooking until golden, crisp and cooked through. Adjust the heat if it browns too quickly. Remove the chicken and drain on kitchen paper or a wire rack.

Toast the brioche buns. Spread peri peri mayo on the bottom bun, add lettuce, place the crispy chicken on top and drizzle with more peri peri mayo. Finish with chilli jam on the top bun. Close the buns and serve.