1 ½ cups of plain flour

1 tsp cajun seasoning

1 tbsp ground black pepper

½ tsp sea salt

1 tsp Dijon mustard

1 tbsp fresh dill, finely chopped

1 tbsp fresh parsley, finely chopped

1 tbsp fresh basil, finely chopped

1 cup of buttermilk

2 eggs, lightly beaten

2 chicken breasts, cut in half

1 garlic clove

1/3 cup of mayonnaise

4 slices of Anchor Hi-Melt

burger cheese

4 sliced dill pickles

4 brioche buns

Rocket to serve



Mix the buttermilk and eggs in a bowl. In a separate bowl,

combine the flour, cajun seasoning, salt and pepper.


Working with 1 piece at a time, coat chicken in flour

mixture, shaking off excess. Dip in buttermilk,

allowing excess to drip back into bowl. Coat again in flour

mixture, shaking off excess. Set aside on a plate lined with

baking paper.


Once the chicken is coated, make a start on the herbed

mayo by mixing together garlic, dill, basil, parsley,

mayonnaise, lemon juice, Dijon mustard and some

seasoning. Let the mayo set for 10-minutes.


Pour oil into a large heavy frying pan to a depth of

1 ½ cm. Heat over medium heat until oil is hot.

Fry the chicken, in batches, until golden brown and

cooked through, about 4 to 5 minutes per side.

Transfer to a wire rack set over a baking tray and season

lightly with extra salt.


Spread the brioche bun with the herbed mayo and

add a piece of chicken. Top with a slice of hi-melt burger

cheese then garnish with the rocket and pickles.

Serve with thick cut fries.