Mix about 1 tbsp seasoning per 100g plain flour to coat 4 chicken breasts. You may add up to 50g polenta if you want extra crunch. I also add an extra tsp of chilli powder to give them the "Zinger" vibe.

After coating with the flour mixture first, dip the chicken in the beaten egg then for a second time, in the seasoned flour.

Then either bake for 20-25 minutes at 180˚C or fry in a frying pan with a thin film of vegetable oil in for approximately 8-10 minutes turning once until cooked through and no pink remaining. I must admit to preferring to shallow fryl if making burgers as they have a lot less fat than the bone-in, skin on portions.

Serve burgers with a slice of cheese melted on top, salsa, mayonnaise and a hash brown (homemade if you have the time) á la the Colonel himself ;)