Recipes
Crispy Cornflake Chicken Burgers with Homemade Slaw
As seen on the recent myLakeland Live online event ‘Easy Family Recipes with Chris Baber’. Check out Chris' other recipes...
Ingredients
For the burgers
- 4 tbsp plain flour
- 2 eggs, lightly beaten
- 150g cornflakes, lightly crushed
- 4 skinless chicken breasts
- 4 tsp smoked paprika
- 4 tbsp mayonnaise
- 1 tbsp sriracha sauce, (optional)
- 4 large burger buns, halved
- 1 baby gem lettuce, shredded
- A dash salt and pepper
For the slaw
- ½ sweetheart cabbage, finely sliced
- 1 red onion, finely sliced
- 2 carrots, grated
- 2 tbsp plain yoghurt
- 1 tbsp mayonnaise
- 1 juice of lemon
- 2 tsp sugar
Method
- Preheat the oven to 220 ̊C / 200 ̊C fan
- Lay the flour, egg and cornflakes on 3 separate plates
- Lay the chicken on a board. Season all over with salt, pepper and the smoked paprika
- Dip each chicken breast into the flour. Dust off any excess, then dip in the egg, allowing any excess to drip off before evenly coating in the cornflakes. Give the cornflakes a good press down before so that they stick to the chicken.
- Put the cornflake-coated chicken on a baking tray. Bake for 30-35 minutes until crispy and cooked all the way through with no pink remaining in the middle.
- When the chicken is cooking, make the slaw by mixing all the ingredients together in a large bowl with a pinch of salt and pepper.
- If making the sriracha mayo, in a small bowl mix together the mayo and sriracha.
- Load each bun with lettuce, chicken and mayo. Serve with a side of slaw.