Corn Chip-Crumbed Chicken Burger

Place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. Open corn chips packet, then crush chips directly in packet until resembling coarse breadcrumbs. Transfer to a plate. In a shallow bowl, combine All-American spice blend, the plain flour and a pinch of salt. In a second shallow bowl, whisk egg. Dip chicken into flour mixture to coat, then into egg, and finally in corn chip crumbs. Set aside on plate.

When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken, in batches, until golden and cooked through, 3-5 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.

While chicken is cooking, place the bake-at-home burger buns directly on an oven wire rack. Bake until heated through, 3 minutes.

Meanwhile, combine slaw mix, a drizzle of olive oil and 1/2 the mustard mayo in a medium bowl. Season to taste.