Brad's southwest chicken burger

Mix the southwest sauce ingredients. Chill in refrigerator until serving.

Mix wet batter ingredients in a bowl.

Put french onion in a LG zip lock bag. Crush with a cup until they are fine. Add rest of dry ingredients to the bag and shake well.

Slice or pound out chicken breasts until they are 1/2 inch thick.

Heat oil in a large frying pan. About 1/4 inch deep. Medium low.

Dredge chicken in wet batter. Place dry ingredients on a plate and coat. Press crumbs into chicken to coat evenly.

Fry until well browned and fully cooked. Meanwhile toast bun. Change out oil every couple patties.

Spread southwest sauce on both buns. Top with desired ingredients. Serve immediately. Enjoy.