In the milk, mix in the vinegar and let it sit for 15 minutes to create homemade buttermilk. Then add the egg and half a teaspoon of salt, and mix well. If you want, trim the thinner part of the chicken fillets (you can use them for something like a risotto), then dip the fillets in the milk mixture and marinate them in the fridge for 2 to 24 hours.

For the golden sauce, combine all the ingredients to make a creamy sauce. Place it in the fridge until ready to use.

In a bowl, mix the flour, cornstarch, and all the spices. Add 2 tablespoons of the marinade and gently mix so that small clumps form in the flour – these will make the fillets extra crispy. Coat the fillets in the flour mixture on both sides. For a thicker crust, coat them twice – first, dip the fillet in the marinade, then roll it in the flour, dip it back into the marinade, and coat it in the flour again. Immediately fry them so the flour doesn’t become soggy.

Heat the oil well (to 180°C), then fry the fillets for 4 minutes, 2 minutes per side. Don’t move them around while frying.

Slice the lettuce and cut the pickles into rounds.

Toast the burger buns, then spread about one teaspoon of the golden sauce on both sides of the buns. On the bottom bun, place the lettuce, then the fried chicken fillet, and top it with the pickles. Cover with the top bun and serve immediately.