Separate the Zing Southern Fried Breader into two bowls. Add water to one bowl and whisk until smooth.

Add chicken thighs, ensuring they are fully coated. Cover and marinate in the fridge for at least 1 hour, or preferably overnight.

In the second bowl of breader mix, add some crushed corn chips to make the dry coating.

Heat vegetable oil in a deep fryer or large saucepan to 175°C.

Remove chicken from the marinade, allowing excess to drip off. Toss each piece in the dry coating mix until thoroughly coated.

Carefully place the coated chicken in the hot oil and deep fry until golden brown and cooked through, approx 5-6 mins.

Remove fried chicken from the oil and drain on paper towels or a wire rack.

Guacamole: Mix the diced avocado, coriander, and lime juice in a bowl. Season with salt and pepper.

Lightly toast the burger buns.

Pipe a layer of Mexicana Aioli on the bottom bun, then add shredded lettuce, a piece of fried chicken, and guacamole. Top with additional aioli if desired.

Place the top bun on and serve immediately, with a side of corn chips.