Thu, 19 February 2026
INGREDIENTS
Cajun Chicken:
6 chicken fillets-butterflied out
1 egg & 2floz /50ml milk
2oz/50g seasoned flour (plain flour with salt and pepper)
5oz/150g breadcrumbs
2oz/50g grated parmesan
1 teaspoon Cajun spice-optional
To Serve:
Burger Buns
Chilli Mayonnaise (Made by mixing mayonnaise and chilli sauce together)
Streaky rashers of bacon
Lettuce
Sliced Tomatoes
METHOD
Begin by flattening the chicken with a rolling pin or butterflying with a sharp knife.
Prepare three bowls:
1: Seasoned flour
2: Egg and milk whisked together
3: Breadcrumbs with Cajun spice
Dip the pieces of chicken in the flour first to coat, shake off the excess and then transfer to the egg mixture, coating completely, and finally toss the egg-coated pieces of chicken in the breadcrumb mixture. Using your hand, gently press the breadcrumbs onto the pieces of chicken.
To Cook:
Preheat the oven to 180C/350F/Gas Mark 4. Line a baking tray with baking parchment.
shallow fry the coated chicken until golden brown. This should take no more than 2-3 minutes.
Transfer to the prepared baking tray and finish cooking them in the oven for a further 12-15 minutes or until cooked through. Ensure that the chicken is cooked by cutting into the thickest piece with a sharp knife – no pink at all should remain.
Serve as desired with some toasted burger buns, chilli mayonnaise, lettuce leaves, sliced tomatoes, grilled bacon & sliced cheese.
