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Cornflake Chicken Burgers
Soft toasted sesame bun, crispy, tender, flavourful chicken, fresh lettuce, sweet and salty pickles and a generous helping of everything sauce. One of my favourite burger recipes, so well balanced and seasoned.
The frying technique is starting off on high heat once the cornflakes start to colour and a crust just starts to form, then turn the heat down and put on a lid, to crisp up the cornflakes while keeping the chicken succulent and well cooked.
These burgers are easy, delicious and fun to make, I hope that you enjoy!
Crispy cornflake chicken burgers
Ingredients
Chicken
- 1/2 kg chicken breast (cut into burger sized pieces)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/2 tsp course black pepper
- 1/2 tsp garlic granules
Flour Mixture
- 1/2 cup plain flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 1/2 tsp course black pepper
- 1/4 tsp smoked sweet paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp onion salt
- 1/2 tsp garlic granules
- 1/8 tsp bicarbonate of soda
Egg Mixture
- 2 eggs
- 4 tbsp milk
- 1 tbsp hot sauce
- Season with salt and pepper
Cornflakes
- 3 1/2 cups cornflakes (crushed)
Instructions
- Marinade the chicken for at least 2hrs or overnight
- Combine the flour and egg mixtures and crush the cornflakes with a rolling pin
- Heat 2 – 3 inches of flavourless oil (I like rapeseed oil) on a high heat
- Lay the chicken away from you in the hot oil and let the chicken seal then turn all of the burgers over
- Then turn to low heat and put on a lid, every 3 – 4 remove the lid and turn the chicken until it is golden brown and cooked all the way through and once done take out to drain on a paper towel
- Now, the burgers are ready to serve in a toasted bun with lettuce, pickles, my everything sauce or anything else that takes your fancy!