All-American Crumbed Chicken Burger

While the fries are baking, thinly slice the tomato. In a shallow bowl, combine the All-American spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick, then slice each chicken breast in half widthways (so it fits the burger bun). Coat the chicken in the spice mixture, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

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

Bake the butter burger buns directly on the wire oven rack until heated through, 3 minutes.