In own bowl mix together all purpose flour, rice flour, curry powder, and salt.
In separate bowl pour in milk or butter milk.
Now taking your chicken thighs one at a time start by dipping the chicken into the milk, letting the excess drip off, and then drop into the flour. Make sure all parts of the chicken is covered in flour mixture. Now repeat this process with the same piece of chicken. Milk mixture, followed by the flour. This is called a double dredge and will result in crispier chicken. Complete all pieces of chicken.
Pour oil into a high walled pot and bring the temperature to 350f. Use a kitchen thermometer to measure the temperature. These are widely available. Worth grabbing yourself one!
Once temperature of the oil has been reached, carefully place the breaded chicken into the oil. Don't over crowd the pot as that will drop the temperature of the oil. Fry both sides of the chicken for about 5-6 minutes or until the crush is a beautiful deep brown. I always suggest cutting one piece open to check for doneness. Thats why I suggest making 6 pieces of chicken. 1 to test doneness and one for the chef to eat while cooking. No one needs to know.
Once the chicken is done cooking, remove from oil and let drain on a piece of paper towel and season with a pinch of salt and lime zest.
While chicken is cooling, mix together the slaw. Add all the ingredients to a bowl and mix.
Now build your burger. Feel free to add a small squirt of mayo to your burger if needed. Enjoy!
