Juicy chicken breast coated in a seasoned Cajun flour, egg wash and crunchy panko breadcrumbs before being fried until crisp and golden. Served in a toasted brioche bun with crisp iceberg lettuce, fresh tomato and a drizzle of hot sauce. Perfect alongside seasoned fries, creamy coleslaw and your favourite dipping sauces.
American
Overview
Description
Juicy chicken breast coated in a seasoned Cajun flour, egg wash and crunchy panko breadcrumbs before being fried until crisp and golden. Served in a toasted brioche bun with crisp iceberg lettuce, fresh tomato and a drizzle of hot sauce. Perfect alongside seasoned fries, creamy coleslaw and your favourite dipping sauces.
Prep 20 min
Cook 20 min
Serves 4
Gallery
Photos
Featured
Preparation
Ingredients
2 large
chicken breasts
100 g
flour
2 tbsp
cajun seasoning
1/2 tsp
salt
1/2 tsp
black pepper
2
eggs
2 tbsp
milk
180 g
panko breadcrumbs
500 ml
rapeseed oil
4
brioche burger buns
1/2 head
iceberg lettuce
1 large
tomato
2 tbsp
hot sauce
20 g
butter
Cooking
Instructions
1
Slice each chicken breast horizontally to create two evenly sized fillets. Place between two sheets of baking paper and gently flatten to an even thickness of around 1.5 cm. Pat dry with kitchen paper.
2
In a shallow bowl combine the flour, Cajun seasoning, salt and black pepper. In a second bowl whisk together the eggs and milk. Place the panko breadcrumbs into a third bowl.
3
Dip chicken into the egg mixture, coat each chicken fillet thoroughly in the seasoned flour, shaking away any excess. Dip into the egg mixture again, allowing the excess to drip away before pressing firmly into the panko breadcrumbs until every surface is completely coated.
4
Place the breaded chicken onto a tray and refrigerate for 10 minutes. This helps the coating adhere and stay crisp during cooking.
5
Meanwhile, slice the tomatoes and shred the iceberg lettuce. Lightly butter the cut sides of the brioche buns and toast until golden.
6
Heat the oil in a deep frying pan or saucepan to approximately 170°C. Carefully lower the chicken into the oil and cook for 5–6 minutes per side until deeply golden, crisp and cooked through with an internal temperature of 75°C.
7
Transfer the cooked chicken onto a wire rack or kitchen paper and leave to rest for 2–3 minutes. Sprinkle lightly with flaky sea salt while still hot.
8
Spread a generous layer of hot sauce onto the base of each toasted brioche bun. Add shredded iceberg lettuce followed by thick slices of tomato.
9
Place the crispy chicken fillet onto the salad and finish with another drizzle of the hot sauce mayo before adding the top bun.
10
Serve immediately with seasoned fries, creamy coleslaw and your favourite dipping sauces while the chicken coating is still hot and crispy.