Cut the cucumber into matchsticks then transfer to a bowl. Zest the lime in a separate small bowl, then squeeze the lime juice over the cucumber, season, toss and set aside to quickly pickle.

Add the mayo and hot sauce to the lime zest. Stir and season to taste. Separate the lettuce leaves.

Tear two sheets of baking parchment. Lay the chicken breasts on one of the sheets, then place the second sheet on top and use a rolling pin or wine bottle to bash the chicken breasts out to an even 2cm thickness. Season the chicken on both sides with the fajita seasoning, salt and pepper.

Spoon the flour into a bowl. Crack the egg into a second bowl and whisk to combine. Add the cornflakes to a third bowl, smashing them into small pieces with clean hands.

Coat each chicken breast first in the flour, then the egg and finely the smashed cornflakes, patting to coat so that the chicken is evenly and well coated. Transfer to a plate.

Put a large frying pan over a medium-high heat. Cut the ciabatta rolls in half, then toast cut-side down in the pan. Set aside.

Use kitchen paper to remove any crumbs from the pan, then pour in enough vegetable oil to coat the base entirely in 2.5cm of oil. Heat the oil over a medium heat until it is visibly shimmering. Line a plate with kitchen paper.

Once the oil is hot, carefully lower the chicken breasts into the oil. Fry for 4 mins on each side – the chicken burgers should be golden, crisp and juicy on the inside. Transfer to the kitchen paper-lined plate and season with salt.

Spread the hot sauce mayo across the base of the toasted ciabatta rolls. Top with the lettuce, crunchy chicken and a pile of pickled cucumbers. Sandwich together to serve.