Cook frozen potato chips in oven or fryer according to packet instructions.
Chipotle aioli: add the egg yolk, garlic, lemon juice, mustard and chilli to a food processer, blend until smooth. While continuing to blend, slowly pour in the combined oils as a slow drizzle, blend until fully emulsified. Season with a pinch of salt and white pepper.
In a mixing bowl, mix all the chicken coating ingredients until combined. Split one third of the coating mix into a different bowl and whisk in 1½ to 2 cups of water, to create a thin batter.
Tenderise chicken thighs by covering with baking paper or plastic wrap and gently pounding until evenly and consistently thick. Place tenderised chicken into coating batter, lift, shake off excess batter, then dunk in dry coating mix, pressing chicken into mix to create a thick and even coating.
In a frypan on medium-high heat, shallow-fry chicken thighs until golden brown and cooked through. Remove from oil and place aside on paper towel to absorb excess oil.
Cut brioche buns and warm slightly in oven. Build burgers inside the bun starting with the lettuce, top with the cheese, chicken, chipotle aioli. Serve with a side of chips.
Recipe courtesy of Bridgewater Hotel Loddon River, for the Culinary Cruising feature in Vol 38.1 February-March 2023 Club Marine Magazine.