INGREDIENTS:
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
METHOD:
STEP 1
Mix the buttermilk and eggs in a bowl. In a separate bowl,
combine the flour, cajun seasoning, salt and pepper.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
