Dinner

Crispy Chicken & Smashed Avocado Baps Recipe

ByJake Silas December 1, 2025December 1, 2025

Introduction

This Crispy Chicken & Smashed Avocado Baps recipe combines crunchy golden chicken with creamy, tangy avocado for a simple yet delicious meal. Perfect for a quick lunch or casual dinner, it’s fresh, flavorful, and satisfying.

The image shows a white lunchbox with two halves of a chicken sandwich inside, each sandwich has three visible layers: a soft white bun on the top and bottom, crisp green lettuce in the middle, and a thick piece of grilled chicken breast with a slight golden brown outside just below the top bun. Next to the lunchbox on the right side, there is another half sandwich with a crispy fried chicken piece and lettuce inside a white bun, all placed on a white plate on top of a woven mat. The background surface is a white marbled texture with a hint of a blue cloth beneath the lunchbox. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large skinless chicken breasts
100g plain flour
1 egg, beaten
Splash of milk
3 tbsp ground almonds
1 tbsp sesame seeds
3 tbsp vegetable or rapeseed oil
2 small avocados, stoned, peeled and halved
½ lime, juiced
4 baps or rolls, split
1 Little Gem lettuce, leaves separated

Instructions

Step 1: Place the chicken breasts on a board and cover with baking parchment. Use a rolling pin to bash them to an even thickness, then cut each breast diagonally in half.
Step 2: Put the flour on a plate and season it. In a wide, shallow bowl, combine the beaten egg and splash of milk. Dust the chicken pieces in the flour, shaking off excess, then dip into the egg mixture.
Step 3: Add the ground almonds and sesame seeds to any remaining flour on the plate. Coat the chicken thoroughly in this mixture for a crunchy finish.
Step 4: Heat half the oil in a large frying pan over medium heat. Fry the chicken pieces for 4-5 minutes on each side until crisp and golden. Add the remaining oil when turning the chicken over. Check the thickest part is cooked through, then remove and let cool for 5 minutes.
Step 5: Scoop the avocado flesh into a bowl, add lime juice and a pinch of salt, then mash until smooth.
Step 6: Spread the smashed avocado over the split baps, layer with lettuce leaves, then top with the crispy chicken. Serve cut in half.

Tips & Variations

Use a food processor to blitz almonds and sesame seeds together for an even coating.
Swap Little Gem lettuce for crisp rocket or baby spinach for a peppery taste.
Add a drizzle of hot sauce or a dollop of mayo to the bap for extra flavor.
For an extra crunch, toast the baps before assembling.

Storage

Store any leftover cooked chicken and smashed avocado separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently in a pan or oven to keep it crispy. The avocado is best eaten fresh but can be kept covered to prevent browning for a short time.