Crispy Fried Chicken Breast Burger With Fries And Garlic Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, 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 small 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

Cut your chicken breast[s] into strips

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

Add your panko breadcrumbs to a plate with a pinch of salt and pepper and mix everything together – this is your breadcrumb mixture

Press the chicken breast strips into the breadcrumb mixture firmly to evenly coat all over – these are your breaded chicken strips

Add the breaded chicken breast strips to a baking paper-lined baking tray

Put the tray in the oven for 15-18 min or until cooked through (no pink meat!) and crispy – this is your crispy breaded chicken

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

Dice half your tomato[es] finely

Slice the remaining tomato[es] finely into rounds

Peel and finely chop (or grate) your garlic

Combine the chopped garlic (not a big garlic fan? Try using less!) and your mayo in a small bowl with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt and pepper – this is your garlic mayo

Combine your cider vinegar with a small drizzle of olive oil and a pinch of salt and pepper in a separate bowl – this is your dressing

Once the chicken is nearly cooked, slice your brioche bun[s] in half

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted and charred