In a bowl, place the butterflied chicken and add the buttermilk and garlic. Set aside for 30 minutes or overnight in the fridge, covered in cling film.

In the meantime, in a bowl, combine the flour with the baking powder and peri-peri spices. Season with salt and pepper.

Preheat a deepfat frier with sunflower oil until it reaches 160˚C or if a pieces of bread colour within 30 seconds or so.

Dip the marinated chicken into the seasoned flour. Toss to coat all the way around.

Deep again in the buttermilk and back in the flour mixture to create a thicker crispier outer crust.

Transfer the chicken into the hot oil and cook for 7-9 minutes until cooked through.

Remove from the pan and place onto a towel or kitchen paper to absorb excess oil. Season with salt and pepper.

Spoon some tomato relish on both side of the bread baps add some salad leave and add the crispy chicken thighs.

Serve immediately.