Place chicken fillets on a flat surface and cover them with a sheet of cling film.

Use a rolling pin or a mallet to pound the chicken fillets until even thick.

Make slight slits on the chicken fillets and set them aside.

In a large mixing bowl, place the chicken fillets.

Add salt, paprika powder, cayenne pepper, onion powder, garlic powder, and vinegar to the bowl.

Mix the ingredients well, cover the bowl, and let the chicken fillets marinate for at least half an hour.

Combine all-purpose flour, salt, paprika powder and white pepper powder in a flat bowl to make a flour mix.

Coat each marinated chicken fillet with the flour mix, tossing it a few times to ensure an even coating.

Dip the coated chicken fillet in chilled water for 10 seconds.

After dipping in chilled water, coat the chicken fillet again with the flour mixture. Set aside.

Repeat the process for all the chicken fillets.

Heat oil in a heavy-bottomed pan over high heat.

Gently place the coated fillets into the hot oil, frying them in batches.

Fry the fillets for 3-4 minutes on one side. Then gently flip them using tongs or a slotted spoon.

Cook for 1-2 minutes or until the chicken fillets are golden and crispy.

Take the golden brown chicken fillets out and place them on a kitchen towel to absorb excess oil.

To check if the chicken is tender from the inside, cut it into the thickest part of the chicken. It should be white from the inside.

Cut a burger bun in half. Lightly toast the buns in a pan or a griddle with little butter or oil to give them a golden and slightly crispy texture.

Stack the burger bun with tomato sauce, avocado mix, fried chicken fillets, tomato slice, cheese slice and shredded lettuce. Repeat the process for the remaining burger buns.

Serve the chicken burgers with a side of potato fries and a cold drink!