The Hot 'n' Crispy

Meanwhile, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. 

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg

Pop a large frying pan on high heat and add enough oil to 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 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. Discard the oil from the chicken pan.

Meanwhile, trim the baby gem and reserve 2 whole baby gem leaves per person. Thinly slice the rest. Halve the lime. 

In a large bowl, combine the sambal and a third of the mayo. Squeeze in half the lime juice. Season with salt and pepper and stir until well combined. 

Add the coleslaw mix and sliced baby gem to the bowl and stir well to coat. Set aside.

In a small bowl, combine the remaining mayo with the sriracha.

Halve the burger buns.

When the chicken and wedges have 2 mins left, pop the buns into the oven to warm through, 2-3 mins.