Cooking Instructions
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Step 1
Toast your
Hamburger Buns (2)
on the grill, in the oven or in a pan.
Step 2
Flatten
Boneless, Skinless Chicken Breasts (2)
until evenly thick, then score a criss-cross pattern.
Step 3
Season
Eggs (3)
with
Dijon Mustard (to taste)
,
Kosher Salt (to taste)
and
Sriracha (to taste)
. Whisk all together.
Step 4
Dredge chicken in
All-Purpose Flour (to taste)
.
Step 5
Dredge in the egg mixture.
Step 6
Dredge in
Panko Breadcrumbs (to taste)
.
Step 7
Fry in hot
Peanut Oil (1/2 cup)
– if the breasts are if very thick, cook on the first side covered, then uncover and flip.
Step 8
Once crisp and golden on one side, turn and cook on second side uncovered, when almost cooked, discard the oil and add some
Butter (1/3 cup)
to finish cooking.
Step 9
Fry the
Eggs (2)
.
Step 10
Plate
Lettuce (to taste)
,
Hummus (to taste)
and bottom-half of bun.
Step 11
Add one chicken breast.
Step 12
Top chicken with
Guacamole (to taste)
,
Hot Chili Relish (to taste)
,
Lettuce (to taste)
and fried egg. Finally, add top half of bun.
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