Ingredients
Panko Chicken
4 boneless chicken thighs
2 cups panko crumbs
3 size 7 eggs
1 cup plain flour
1 tablespoon hot sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon smoked paprika
Oil for frying
Herby Mayo
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh chives
½ cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
4 large gherkins, finely chopped
Cracked pepper
To Assemble
2 avocados, sliced
1 small cos lettuce, chopped
Sliced gherkins
4 brioche buns
Method
Place the chicken thighs on a sheet of baking paper, top with a second piece and use a rolling pin to pound the chicken until roughly 1cm thick.
Set yourself up with three dishes, place the panko crumbs in one, whisk the eggs and hot sauce together in the next and combine the flour, spices, herbs, salt and cracked pepper in the third.
Dip the chicken into the flour, making sure it’s completely covered, then shake off any excess. Then dip it into the egg wash and finally into the panko crumbs. Place on an oven tray while you dredge the remaining chicken thighs.
Fill a large frypan with 4cm of oil and bring the temperature to 180ºC. Fry the thighs for 3 minutes or until golden brown, carefully turn them over and fry the other side for a further 3 minutes or until cooked through. Drain on an oven tray lined with paper towels.
In a bowl, combine the chopped fresh herbs, mayonnaise, lemon juice, garlic and chopped gherkins. Season with salt and pepper.
In another bowl, place half of the herby mayonnaise and the cos lettuce leaves, toss to combine.
Cut the brioche buns in half and lightly toast. Fill the burger buns with cos salad, gherkins, chicken, avocado and an extra spoonful of herby mayonnaise. Enjoy!
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
