Prep time: 25 minutes.

Step One

To prep the chicken spices, mix the flour, Texas spice mix, paprika and salt together in a medium size bowl.

Step Two

In a second bowl whisk the egg whites and water together.

Step Three

To crumb the chicken, lightly flour the chicken in the spiced flour mix then set aside in the egg white mix.

Step Four

With the leftover flour and spice mix, drizzle about 4 tbsp of egg white mix into the flour spice mix and stir with your clean hands, rubbing to form clumps, gathering the clumps on your fingers then allowing them to drop back into the mix to create a lumpy flouring mix.

Step Five

Finish crumbing the chicken breasts and set aside.

Step Six

Shallow fry the chicken turning occasionally until chicken is cooked through, then place on a wire rack until needed.

Step Seven

Prep the chipotle mayonnaise by mixing together the Oli & Vine whole egg mayonnaise, chipotle, sweet paprika and lime juice. Set aside.

Step Eight

Toast the milk buns and make the slaw by thinly slicing the red and white cabbage and combining them together.

Step Nine

To assemble the burger, butter the bottom of the bun with the Chipotle mayo then top with the slaw, then add a couple of pickles, top with chicken then a generous amount of Oli & Vine Aioli.

Step Ten

Serve with home-made hand cut chips and extra Oli & Vine Aioli.

Texas Spice Mix

Step One

In a mortar and pestle or spice grinder, add all of the ingredients and bash or grind until all spices are roughly the size of freshly ground pepper.

Step Two

Store in an airtight dry container up to a couple of months.

Step Three

Use in accordance with other recipes, works very well with low and slow cooked recipes and excellent on any open barbecued proteins. i.e Beef, Pork, Chicken, Lamb and even Fish.