In a mixing bowl, ground ginger, paprika, cayenne pepper, onion powder, garlic powder, white pepper, baking powder, salt, and brown sugar. Mix well.

Trim any fat from your chicken pieces. On your chicken pieces, sprinkle approx 2 teaspoons of the spice mix and coat each side evenly. Keep the rest of the spice mix for later. Flatten your chicken by placing in between cling film and lightly pound using a meat mallet or underside of a saucepan until an even size.

In a marinating container or mixing bowl, add the buttermilk, 2 whole eggs, one tsp of salt mix well. Add the spice coated chicken to the buttermilk, cover, refrigerate and marinate overnight or a minimum of 2 hours.

Place the mayonnaise in a small mixing bowl, add hot sauce Keep aside.

The following day or 2 hours later, remove the chicken from the fridge. Heat up your deep frying oil
While the oil is heating, add your leftover spice mix to a mixing bowl along with the all-purpose flour, corn starch (flour). Mix well.

Remove the chicken pieces from the buttermilk and place in spicy flour coating one at a time. Repeat process until each piece has been coated in flour mix.

Place the chicken in the hot oil 2 or 3 pieces at a time until golden brown. Remove and place over a wire rack for the fat to drip. Serve immediately.

Using a griddle pan, cut your buns in half and toast. Coat with mayonnaise. Place a chicken thigh on the bun and a few pieces of crispy lettuce and cucumber. Top with the other half of the bun and serve immediately with ketchup and fries.