Ingredients:

For the Lemon Pepper Chicken:

• 500g chicken thighs, hammered out to even thickness
• 3 large eggs
• 1 cup plain flour
• 1 cup panko breadcrumbs
• 2 tbsp lemon pepper seasoning
• A pinch of salt (optional)
• Oil, for shallow frying

For the Avocado Salad:

• 250g lettuce, roughly chopped
• 1 large tomato, wedged
• 2 large ripe avocados, deseeded and sliced
• A handful of alfalfa sprouts
• Bush blend dukkah, to dress

Instructions:

For the Lemon Pepper Chicken:

1. In a shallow bowl, whisk the 3 eggs and a pinch of salt (optional).
2. In separate bowls, place the flour and panko breadcrumbs.
3. Sprinkle the lemon pepper seasoning into the flour and mix well.
4. Dip the chicken thighs first into the flour mixture, ensuring they’re evenly coated, then into the egg wash, and finally coat them in breadcrumbs.
5. Heat a shallow pan with oil over medium heat. Once hot, add the coated chicken and fry for about 4-5 minutes on each side, or until golden and crispy and the chicken is cooked through.
6. Remove from the pan and place on paper towels to drain any excess oil.

For the Avocado Salad:

1. In a large bowl, toss together the lettuce, tomato wedges, avocado slices, and alfalfa sprouts.
2. Sprinkle with Bush Blend Dukkah and toss gently to coat all the ingredients.

To Serve:

Plate the crispy lemon pepper chicken alongside the avocado salad for a fresh, light meal.