Directions: To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside. Heat vegetable oil in a Dutch oven or large pot over medium high heat. Season avocados with salt, to taste. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat. Working in batches, add the avocado slices to the Dutch oven, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side. Transfer to a paper towel-lined plate. Serve immediately with chipotle cream sauce.