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Zinger chicken burger

Ingredients

1 chicken breast, per person
Potato bun
Iceberg lettuce, sliced finely
Mayonnaise
2 tsp chilli powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp coriander powder
1 tsp celery salt
1 tsp salt
1 tsp black ground pepper
1/2 tsp MSG
200ml of milk
100g of cornflour
100g of plain flour
50mls of hot sauce
Vegetable oil for frying

Method

1. Start by butterflying your chicken breast and bashing them out a little bit.
2. In a bowl, mix together all the dry spices and coat your chicken in the spices, saving 2 tbsp of the spice mix for your milk.
3. Leave this to marinate for at least 1 hour but preferably overnight.
4. When you're ready to fry, heat the oil up to 180°c.
5. In a bowl, add the 200mls of milk, the leftover spice mix and the hot sauce and whisk.
6. In a separate plate or bowl, mix together your cornflour, and plain flour and season with salt.
7. Take the chicken breast from the spice marinade and place it into the milk mixture.
8. From the milk mixture, place your chicken into the flour mixture and coat on all sides.
9. Dust off any extra flour and place back into the milk mixture and back in the flour mixture one more time.
10. Dust off any excess and fry the chicken in the hot oil for 8-10 minutes or until golden brown and cooked through.
11. Toast your buns, add mayo on both sides, and then add your iceberg lettuce and chicken. Enjoy!