To make the marinade, mix together the crushed garlic, pepper, Gregg’s Ground Chipotle, Heinz Tomato Ketchup, and buttermilk. Cut the chicken thigh fillets into 2-3 pieces, and drench the chicken pieces in the marinade. Cover and leave to marinate in the fridge for an hour or overnight.
Mix together panko crumbs, flour, Gregg’s Ground Chipotle, and thyme.
Remove the chicken from the marinade and coat in the panko crumb mix. Place on a tray and refrigerate for 20-30 minutes.
Pour enough vegetable oil into a frying pan to a depth of 1.5cm. Heat the oil. Then shallow fry the chicken pieces over medium heat, turning once until golden and cooked. Juices should run clear when the chicken is pierced with a fork (internal temperature should be 74°C).