Mexican Style Crispy Chicken Burger

On a large plate, combine bread crumbs with 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 milk into one and whisk the egg in the other one. Pat dry chicken and then dip each piece into the milk, then egg, and then coat with bread crumbs. Repeat with 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 with remaining chicken.

Serve on a bread roll topped with salsa and avocado.