Crispy Chicken Burger
Chicken breast coated in crushed cornflakes and sandwiched between a toasted brioche bun.
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Servings: 2
Ingredients
- 1 Chicken breast
- 100 g Cornflakes
- 80 g Flour
- 1 tsp Salt
- 1 tsp Black pepper
- 2 Eggs lightly beaten
- 2 Brioche burger buns
For the sauce:
- 2 tbsp Mayonnaise
- 1 tsp Harissa
Optional toppings:
- 2 Slices of applewood cheese
- 4 Baby gem lettuce leaves
- 2 Slices of tomato
- 2 Gherkins sliced
- 1 Red onion sliced
Instructions
- In this recipe the chicken is coated in the cornflakes. Tip them into a mixing bowl and use your hands to crush them into a crumb. You want them to resemble panko breadcrumbs.
- In another bowl add the flour and season it with the salt and pepper. In a third bowl add the beaten eggs.
- Slice the chicken breast in half lengthways, then coat it in the seasoned flour, followed by the eggs and finally into the crushed cornflakes.
- Heat about a cm of oil in a large frying pan, then over a medium to high heat, fry the chicken until its golden brown on both sides and cooked through.
- Remove it from the pan and pop it onto kitchen paper to get rid of any excess oil.
- I like to melt the cheese over the chicken, to do this lay a slice of cheese over each piece of chicken and melt it either in the oven or under the grill.
- Meanwhile, make the sauce by mixing the mayo with the harissa. Then toast the bun in a dry pan over a high heat.
- Once you’ve done that you can assemble the burger. If you’re using the same toppings as me then I started with the sauce on the base of the bun, then the lettuce, chicken (with melted cheese), more sauce, tomato, gherkins and then the sliced red onion.
- Pop the lid of the bun on top and enjoy!