<div class="method_step"><div class="method_num">1</div>Begin by preparing your chicken. Mix the flour, smoked paprika, garlic powder, salt, and black pepper in a shallow dish. In a second dish, beat the eggs. In a third dish, place the panko breadcrumbs. Dredge each chicken breast first in the flour mixture, shaking off the excess, then dip into the beaten eggs, and finally coat with the panko breadcrumbs, pressing gently to adhere. Set aside on a plate.</div> <div class="method_step"><div class="method_num">2</div>Heat a generous amount of vegetable oil in a large frying pan over medium-high heat. Fry the coated chicken breasts for 3 to 4 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 75°C. Drain on paper towels to remove excess oil.</div> <div class="method_step"><div class="method_num">3</div>In a separate pan, cook the bacon strips over medium heat until they are crispy, about 5-6 minutes. Set aside on a paper towel to drain.</div> <div class="method_step"><div class="method_num">4</div>To assemble the sandwiches, slice the brioche buns in half and toast lightly if desired. On the bottom half of each bun, layer the following: a spread of mayonnaise and mustard (if using), a handful of fresh rocket, two slices of oak-smoked cheddar cheese, a crispy chicken breast, two strips of bacon, and a tablespoon of crispy fried onions. Cap with the top half of the brioche bun.</div> <div class="method_step"><div class="method_num">5</div>Serve the Steakhouse Crispy Chicken immediately, accompanied by your favourite side dish or enjoy it on its own for a satisfying gourmet experience at home.</div>