Slice the chicken in half lengthways to give 4 thinner fillets.
In a bowl, add the breadcrumbs and parmesan then mix. Add the flour into another bowl, and the eggs into a third.
Coat the chicken in the flour, then the eggs, and finally the parmesan breadcrumbs.
Heat a good amount of cooking oil in a large frying pan, then cook the chicken over a medium to high heat until it’s golden and crispy on both sides. Remove it from the pan and onto kitchen paper.
In a separate dry pan, toast the buns for about 20 seconds over a high heat. Make the spicy mayo by mixing the mayonnaise with sriracha. Just add more sriracha if you want to make it spicier.
Dollop the spicy mayo onto the base of the bun, add the crispy chicken followed by the lettuce, tomato, and gherkins. Top with the lid of the bun and enjoy.
