Chicken, Bacon & Avocado Recipe

Prep and brine

If breasts are thick, butterfly them or slice horizontally to make 2 thinner cutlets each (about 1/2" thick). Place chicken in a shallow dish and pour buttermilk over to coat. Cover and refrigerate 30 minutes (or up to 4 hours) to tenderize and help coating adhere.

Make dredging stations

In one shallow bowl whisk eggs. In a second bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt and pepper. In a third bowl combine panko breadcrumbs. Pat chicken lightly to remove excess buttermilk before dredging.

Coat the chicken

One piece at a time: dredge chicken in the seasoned flour (press to coat), dip into beaten eggs, then press into panko so both sides are fully coated. Place coated cutlets on a rack while you heat the oil.

Fry

Heat vegetable oil in a large heavy skillet to 175°C (350°F) — about 3/4" depth. Fry cutlets 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Work in batches to avoid crowding. Transfer to a wire rack over a tray; keep warm in a 90–100°C oven if needed.

While chicken is marinating or frying, cook streaky bacon in a skillet over medium heat until crisp, turning as needed, about 6–8 minutes. Transfer bacon to paper towels to drain, reserving about 1 tsp of bacon drippings for the baconnaise. When cool, stack and halve or leave whole depending on bun size.

Cut avocado in half, remove pit, scoop flesh into a bowl and mash lightly with a fork leaving some chunks. Add diced tomato, red onion, chopped cilantro, lime juice, salt and pepper. Mix until combined but still chunky. Taste and adjust seasoning.

In a small bowl combine mayonnaise, reserved bacon drippings or liquid smoke, lemon juice, hot sauce (if using) and salt. Whisk until smooth and taste for balance — add more lemon for brightness or more bacon flavor if desired.

If using buns, split and butter them lightly. Toast cut-side down in a skillet or under a broiler until golden, about 1–2 minutes.

On the bottom bun (or plate), spread a generous tablespoon of baconnaise. Top with a handful of rocket, place a crispy chicken cutlet on top, then 3–4 slices of crisp bacon (or as desired). Spoon a generous portion (about 2–3 tbsp) of avocado & pico smash over the bacon. Add more rocket if you like, then finish with a drizzle of baconnaise on the top bun and close.

Serve immediately while chicken is hot and crisp. Optionally serve extra baconnaise and lime wedges on the side.