Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 2cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. 

Meanwhile, cut the tomato into 1cm pieces.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, add the tomatoes, then mix well. Set aside.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick.

Pop the panko breadcrumbs and remaining Central American style spice mix into a medium bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

Crack the egg (see pantry for amount) into another medium bowl and whisk.

Dip the chicken into the egg, then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once the oil is hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 14-16 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a plate lined with kitchen paper.

When you're almost ready to serve, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Add the carrot ribbons to the bowl of tomatoes and toss to coat in the dressing.

In a small bowl, mix together the mayo and sriracha.

When everything's ready, spread half the mayo over the bun bases. Top with the fried chicken (cut in half first if needed), then sandwich on the bun lids.

Serve with the carrot ribbon salad and spicy chips on the side. Use the remaining mayo for dipping. 

Enjoy!