Crispy chicken burgers with slaw

• 600gChicken breast fillets
• 200gGreek-style yoghurt
• 1 cloveGarlic, crushed
• 1 tspSmoked paprika
• 1Lemon
• ¼Red cabbage
• 1Carrot
• 3Spring onions
• 3 tbspMayonnaise
• 3 tbspClear honey
• ½ tspChilli flakes
• 100gPanko breadcrumbs
• 150mlVegetable oil, for shallow frying
• 4Brioche buns

Plus salt, pepper and water.

Method

1. 1

   Cut the chicken into 4 even, flat pieces about 1.5cm thick, slicing thick breasts in half horizontally. Mix 150g of the yoghurt with the garlic, paprika, the juice of half the lemon and 1 tsp salt, and turn the chicken through it. Leave for at least 15 minutes, or overnight in the fridge.

   20 min, mostly hands-off

2. 2

   Meanwhile, finely shred the cabbage, coarsely grate the carrot and slice the spring onions. Stir the mayonnaise with the rest of the yoghurt, the juice of the other lemon half and a pinch of salt, then toss with the veg.

3. 3

   Warm the honey and chilli flakes in a small pan for a minute, then take off the heat.

4. 4

   Tip the panko onto a plate with a pinch of salt. Lift the chicken out of the marinade, letting the excess drip off, and press each piece into the crumbs until coated all over.

5. 5

   Heat the oil in a large frying pan over a medium heat. Fry the chicken for 4 to 5 minutes a side, until deep golden and cooked through with no pink in the middle. Drain on kitchen paper and sprinkle with salt.

6. 6

   Toast the buns. Fill each with a pile of slaw and a piece of chicken, then drizzle over the chilli honey. Serve the rest of the slaw on the side.