Crispy Fried Chicken Breast Burger, Fries And Garlic Mayo

Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

Cut your potatoes (skins on) into thin fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper, give everything a good mix up and put the tray[s] in the oven for 20-25 min or until crispy

While the fries are in the oven, cut your chicken breast portion[s] into strips

Add the chicken strips, soy sauce and your ground smoked paprika to a bowl and give everything a good mix up then set aside

Add your cornflour and dried oregano to a shallow plate with a pinch of salt and pepper and mix well – this is your herby flour mix

Remove the chicken strips from the bowl and firmly press each one into the herby flour mix, making sure to evenly coat them on both sides – these are your coated chicken strips

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat

Once hot, add the coated chicken strips and cook for 5-6 min on each side or until golden brown, crispy and cooked through (no pink meat!) – this is your crispy fried chicken

Meanwhile, cut your brioche bun[s] in half (if required!)

Add the brioche halves to a separate baking tray (or two!) and put the tray[s] in the oven for 4-5 min or until warmed through

Wash your lettuce, then pat it dry with kitchen paper and finely shred

Dice your tomato[es] finely

Peel and finely chop (or grate) your garlic

Combine the chopped garlic (not a fan of raw garlic? Go easy!) with your mayo, 1 tbsp [1 1/2 tbsp] [2 tbsp] water and a pinch of salt and pepper in a small bowl – this is your garlic mayo

Combine your balsamic vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a separate bowl – this is your salad dressing