Crispy Fried Chicken Burgers with Chilli Egg Mayo

1. In a shallow bowl, combine the plain flour, cornflour, paprika, garlic powder, onion powder, salt and pepper. In a second bowl, whisk together the eggs and milk.

2. Coat each piece of chicken in the flour mixture, then the egg mixture, then back into the flour mixture, pressing firmly so the coating adheres well.

3. Heat 2-3 cm of vegetable oil in a large frying pan or saucepan to 170-180°C. Fry the chicken for 5-7 minutes per side, or until golden, crisp and cooked through. Transfer to a wire rack and season lightly with salt while still hot.

4. To assemble, spread a generous spoonful of UmamiPapi Chilli Egg Mayo over both the base and lid of each toasted brioche bun. Top with shredded iceberg lettuce, the crispy fried chicken and bread and butter pickles. Finish with the top bun and serve.