Chicken sandwich in batter

Ingredients:

• 4 boneless, skinless chicken thighs (about 1 lb (0.6 kg) total)
• 1/3 cup sour milk (or kefir)
• 1 tablespoon habanero hot sauce
• 1/3 cup mayonnaise
• 1 package (600 g) of frozen waffle fries
• 1 cup cake flour (see note)
• Vegetable oil, for frying
• 4 potato buns, cut in half horizontally
• Iceberg lettuce and pickles, for serving

Preparation:

1. In a bowl, combine the sour milk, hot sauce, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Transfer 3 tablespoons of the sour milk mixture to a small bowl and stir in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining sour milk mixture, stir, and set aside.
2. Bake the fries according to package directions. Meanwhile, in a shallow dish, combine the cake flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 cm of vegetable oil in a large Dutch oven or saucepan over medium-high heat. Dredge the chicken in the flour mixture and shake off any excess. Fry until golden brown and cooked through, 4-5 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess oil.
3. Sprinkle the fries with black pepper. Spread mayonnaise on the bottom halves of the buns. Top with lettuce, chicken, pickles, and the top halves of the buns; serve with waffle fries.
   
   Note
   
   If you don't have cake flour, you can mix ¾ cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, then sift several times.