• Cut potato into fries.
• Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. 
• Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
• Divide between serving plates. 

TIP: No air fryer? Preheat oven to 240°C/220°C  fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake 
until tender, 20-25 minutes.

• While the fries are baking, thinly slice tomato.
• In a shallow bowl, combine All-American spice blend and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third 
shallow bowl, place panko breadcrumbs. 

• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick, then slice each chicken breast in half widthways (so it fits the burger bun).
• Coat chicken in the spice mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate. 

Little cooks:  Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to 
wash your hands well afterwards. 

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan.
• When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-4 minutes each side. Transfer to a plate lined with paper towel. 

TIP: Chicken is cooked through when it is no longer pink inside. 

• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. 

• Spread the bun bases with garlic aioli.
• Top with All-American crumbed chicken, mixed salad leaves and tomato.
• Serve with fries. Enjoy! 

Little cooks: Take the lead and help build the burgers!