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40p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Whisk the vinegar, egg, tomato purée and 1⁄2 tsp salt together in a large jug, then add the milk, whisking until smooth. In a separate shallow bowl, stir together the flour, paprika and remaining salt.
Dip a chicken fillet in the milk mixture, then into the flour, patting away any excess. Repeat this process until thickly coated. Coat all the pieces and set aside on a plate as you go. Discard any remaining flour or milk mix.
Heat 1cm depth of oil in a large frying pan. Carefully place the fillets in the oil and cook for 3-4 minutes on each side, until dark golden and completely cooked through with no pink meat and the juices run clear.
Drain the chicken on kitchen paper, then serve in the baps with the onion, lettuce and a squeeze of mayonnaise, if liked.
Altering the spice in the coating can transform your burger. Smoked paprika gives a deep red colour with a barbecue edge. Use zaatar instead and you’ll be in for a Levantine-style treat, or for simple depth of chicken flavour, try Cooks’ Ingredients Chicken Seasoning.
Typical values per serving when made using specific products in recipe
Energy | 2,368kJ/ 561kcals |
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Fat | 12g |
Saturated Fat | 3.2g |
Carbohydrates | 71g |
Sugars | 8.5g |
Fibre | 5g |
Protein | 40g |
Salt | 2.5g |
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