Stacked Crispy Chicken & Bacon Bao Buns

• Meanwhile, roughly chop cos lettuce (see ingredients). Thinly slice cucumber (see ingredients) into rounds. 
• In a shallow bowl, combine the plain flour and Louisiana spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. 
• Dip chicken breast strips into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. 

• When the fries have 12 minutes remaining, separate streaky bacon slices. Place on a second lined oven tray. 
• Bake until golden, 10-12 minutes. 
• Transfer to a chopping board, then roughly chop. 

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• Cook crumbed chicken until golden and cooked through, turning occasionally, 6-8 minutes.  

TIP: Chicken is cooked through when it’s no longer pink inside. 

• Just before serving, place bao buns on a microwave-safe plate and cover with a damp paper towel. 
• Microwave on high for 1 minute. Set aside to rest for 1 minute. 
• In a large bowl, combine cos, cucumber, bacon, Caesar dressing and grated Parmesan cheese. Season to taste with salt and pepper.