Crispy Southern Style Fried Chicken Burger

Meanwhile, drain the sweetcorn in a sieve. Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.

Add the sweetcorn and avocado to the dressing and mix together. Set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then bash with the bottom of a saucepan until it’s 1-2cm thick. 

Sprinkle the Cajun spice mix over both sides of the chicken and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Crack the egg (see pantry for amount) into a bowl and whisk.

Put the breadcrumbs into another bowl and season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Discard any excess egg. 

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, grate the cheese. Halve the burger buns and sprinkle the cheese onto the bun bases. Just before serving, pop them into the oven until melted, 2-3 mins.