Chuck your chicken thighs into a bowl and cover with the liquid from the pickle jar. Add a big pinch of salt and set aside for 1 hour.

Meanwhile, whisk together the flour, cornflour, 3 tbsp garlic powder, half of the paprika and cayenne and all of the white pepper. Season generously with salt and pepper and set aside.

Melt the butter in a small saucepan over medium heat and cook until it just starts to brown. Add the remaining garlic powder, paprika and cayenne. Add a big pinch of salt and 50ml of Frank’s hot sauce. Give it a taste, it should be very spicy. Whisk to combine and keep warm on the stove.

Whisk together the buttermilk and remaining hot sauce.

Heat the vegetable oil to 170c and drain the chicken from the brine.

Pass the chicken through the buttermilk mixture and into the seasoned flour making sure it is well coated all over. Pass through both again to give the chicken a craggly, ruffled texture.

Fry the chicken for 10-12 mins until crispy and cooked all the way through. While the chicken is frying smash up the Cheetos in a pestle and mortar.

Dice the pickles and fold through the mayo. Finely shred the iceberg lettuce.

As soon as the chicken comes out, dunk it into the red hot butter and pop onto a plate.

Toast your buns and you’re ready to build. Bottom bun, pickle mayo, shredded lettuce, hot chicken, handful of Cheetos and topped off with more pickle mayo and the top bun.

Give it a squish, and get stuck in.