What You Will Need:
- 1 1/2 cups plain flour
- 1 tsp Cajun seasoning
- 1 tbsp ground black pepper
- 1/2 tsp sea salt
- 1 cup (250ml) buttermilk
- 2 eggs, lightly beaten
- 2 x 300g chicken breasts halved
- 1 garlic clove, crushed
- 1/3 tar10 garlic aioli
- 1/2 small red onion, thinly sliced
- Vegetable oil or canola oil, for deep frying
- 4 brioche rolls, split
- 1 baby cos lettuce, leaves
- 1 tomato sliced
Mix flour, Cajun seasoning, pepper, and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl.
Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.
Prepare salad for burger and refrigerate.
Pour oil into a large heavy frying pan to a depth of 1 ½ cm. Heat over medium heat until oil is hot (test with a small piece of bread – when bread bubbles and turns golden brown the oil is ready).
Fry the chicken, in batches, until golden brown and cooked through, about 4 to 5 minutes per side.
Transfer to a wire rack set over a baking tray; season lightly with extra salt.
Spread rolls with tar10 garlic Aioli op with lettuce, tomato, onion and chicken breast.