Heat avocado oil in a skillet over medium heat, there should be enough oil to fill the pan up about 1/4 of an inch.
Place 4 boneless chicken thighs between two pieces of plastic wrap and lightly pound with either a meat mallet or the bottom of a cup will work too. It should be about 1/2 inch thick.
Beat an egg in a bowl for the egg wash and then make your breading by combining flours and spices.
Coat the chicken in the egg wash, then the breading mixture and place carefully in the hot skillet. Cook for about 5 minutes each side or until the chicken is crispy and cooked through.
Now assemble the sando! Toast your buns with a little butter (optional) on a hot pan. Add your Calabrian chili mayo (mix of mayo and crushed chiles).
Add your fried chicken filet, tomato, coleslaw (I used the mix from Trader Joe’s) and pickles.