• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket and drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket and sprinkle with diced bacon, 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 the tomato. • In a shallow bowl, combine the 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 the panko breadcrumbs.

• Place the chicken breast between two sheets of baking paper. Pound the 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 the chicken in the spice mixture, followed by the egg, and finally the panko breadcrumbs. Transfer to a plate.

• Return the frying pan to 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: Add extra oil if needed so the chicken doesn't stick to the pan.

• 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 the crumbed chicken, mixed salad leaves and tomato. Serve with the bacon fries. Enjoy!