Method:

1. For the batter, combine the flour, salt and spices in a large bowl. Make a well in the centre and add egg, hot sauce and 375ml of the soda water. Whisk to combine, then add enough of the remaining soda water to make a batter that ribbons off the whisk when lifted.
2. For the dry mix, combine the ingredients in a second large bowl or tray. Working with one chicken fillet at a time, first dip in the dry mix, shake of the excess, then dip the fillet in the batter, shake off the excess then roll again in the dry mix to thickly cover the chicken in a craggy coating. Place on a tray and repeat with the remaining chicken.
3. Heat the deep fryer to 170°C. Fry the chicken in batches, turning occasionally for 6 – 7 minutes or until golden and the chicken reaches an internal temperature of 74°C.
4. Meanwhile, to make the honey sauce, heat the honey, hot sauce and garlic in a saucepan over medium-low heat for 2 – 3 minutes or until just comes to the boil. Remove from heat and stir in vinegar. Season to taste and keep warm.
5. Spread the cut sides of the toasted buns with mayonnaise and top the bases with lettuce. Dip or brush the cooked chicken liberally with the hot sauce and add to the burgers. Top with Riviana Bread and Butter Cucumbers and burger top. Serve pickle chips or fries on the side.