In a bowl, mix together milk, yogurt, hot sauce, pickle juice, paprika, cayenne, black pepper, and salt.

Add the chicken slices and ensure they're fully coated.

Cover and marinate for at least 4 hours or preferably overnight in the fridge.

In another bowl, mix the flour with paprika, cayenne, black pepper, and salt for the dry coating.

In a small bowl, whisk together all the burger sauce ingredients until smooth.

For the coleslaw, combine mayo, vinegar, mustard, salt, and pepper in a bowl. Add in the cabbage, carrots, and onion, and toss to combine.

Heat oil in a deep pan or fryer to 170–175°C (340–350°F).

Take each piece of marinated chicken, shake off excess marinade, and dredge in the flour mixture. Press firmly to ensure it sticks well.

Double coat by dipping the flour-coated chicken back into the marinade and then flour again.

Fry the coated chicken pieces in batches until golden brown and cooked through, about 6–8 minutes per piece. Let drain on a wire rack or paper towels.

Toast burger buns lightly if desired.

Spread a generous amount of sauce on each bun.

Place a piece of crispy fried chicken on the bottom half, add a scoop of slaw, then top with the bun lid.

Serve hot with fries and enjoy.