Mexican Style Crispy Chicken Burger

On a large plate, combine the bread crumbs with the onion powder, garlic powder, paprika, oregano, cumin, chilli, salt and pepper. Use your fingers to combine the seasoning into the bread crumb mixture. Have ready two bowls, and put the milk into one and whisk the egg in the other one. Pat dry your chicken and then dip each piece into the milk, egg and them coat with bread crumbs. Repeat for all chicken pieces and place on a clean plate.

In a large, heavy bottomed skillet, heat about 1 inch of olive oil over medium high heat for about 5 minutes. Put the chicken pieces in the hot oil and cook on each side for about 3 minutes. Remove from pan and transfer to a plate lined with paper towels. Repeat for remaining chicken.

Serve on a bread roll topped with the salsa and avocado.