Crispy Chicken and Gravy Burger

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the panko breadcrumbs into another bowl and season with salt and pepper. 

Season the chicken, then dip each thigh into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray, then bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Meanwhile, discard the oil from the chicken pan and wipe it clean, then pop it back on medium-high heat.

Add the butter (see pantry for amount) to the pan and melt it gently, then stir in the flour (see pantry for amount). Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.

Meanwhile, halve the burger buns. 

When the wedges have 5 mins left, pop the burger buns into the oven to warm through, 2-3 mins. 

Check on your gravy - if you'd prefer it thicker, simmer for a few mins more, or add a splash of water if it's thicker than you'd like.

Taste and season with salt and pepperif needed.