Mike Van de Elzen: Super-spiced chicken burgers with pickled slaw

Super-spiced chicken burgers with pickled slaw  6 chicken thighs, skinless and boneless  1 litre of cold water  100g unionised salt  6 soft burger buns  4T mayonnaise  1t chilli flakes  1 cup chopped coriander  400ml sunflower oil for frying  2 cups milk   Crispy Batter  2 cups cornflour  1T mixed herbs  1t smoked paprika  1T garlic powder  1t salt  1 cup milk    Basic pickling mixture  350ml water  250ml cider vinegar  ½ cup water sugar  1t sea salt  3 cloves garlic  Start by brining the chicken thighs. Whisk the salt into the water until dissolved. Add in the chicken thighs and place into the fridge for 6 hours.  Make up the basic pickling brine and once cold, add the shredded cabbage and sliced onion. Allow to pickle for at least an hour before draining.  Heat your oven to 160 degrees and place the sunflower oil into a shallow pan and bring it up to a simmer (180 degrees if you have a probe)  Combine all the ingredients for the crispy batter.  Remove the chicken from the brine and run through the crispy batter then into the milk and again through the crispy batter.  Slowly lower the chicken into the oil and cook until golden repeat with the remaining chicken. Place into the oven for 5 minutes to cook through.  Make up the burgers by mixing the drained slaw with the mayonnaise, chilli and coriander.  Layer with mayo first, pickled slaw, chicken and mayo again before topping with the lid.  LISTEN ABOVESee omnystudio.com/listener for privacy information.