Add the chicken to a bowl with a big pinch of salt and 2 tablespoons of vinegar-based hot sauce. Mix well and leave the chicken to brine in the fridge for 2 hours.

After 2 hours, remove the chicken from the fridge.

Heat a large pot of peanut oil to 170°C (340°F).

While the oil is heating, prepare the seasoned flour mixture by combining the flour, oregano, mustard powder, onion powder, garlic powder, MSG, ground black pepper, and salt in a bowl. Mix well.

In a second bowl, add the milk.

Spoon a couple of tablespoons of milk into the flour mixture and mix through to create clumps for extra crunch.

Remove the chicken from the fridge and dip each piece into the milk.

Dredge the chicken in the flour mixture, pressing it on to coat well.

Fry the chicken in the oil at 170°C (340°F) for 10-12 minutes, or until golden brown and cooked through.

Add the egg yolks, oil, salt, chilli flakes, smoked paprika, cayenne, MSG, onion powder, and garlic powder to a tall jug.

Place an immersion blender at the bottom of the jug and turn it on slowly, only bringing the blade up as the oil incorporates into the yolks. Do this slowly to avoid splitting the mayonnaise.

Toast the sesame seed burger buns.

Spread spicy mayo on both halves of each bun.

Add a layer of finely sliced iceberg lettuce.

Place two pieces of fried chicken on each bun, topping each piece with a slice of cheese.

Close the burger with the top half of the bun and serve immediately. Enjoy your Zinger burgers!