Air-fried Crunchy Corn Flake Chicken Burger

Bring that restaurant favour to your own kitchen with this easy, yet mouthwatering burger! A buttermilk corn flake crumb makes this chicken burger extra crunchy! This mouth-watering burger can be air-fried or baked. We topped it with a yoghurt slaw, pickled and fresh tomatoes, sandwiched between a freshly baked bun from the Food Lover’s Bakery.

Serve it with a side of your fave creamy potato salad, roast potato wedges, root vegetable chips, or roasted vegetables.

Level

Beginner

Category

  • Chicken and Poultry
  • Burgers

Cuisine

  • South African

Cooking Methods

  • Baking
  • Boiling
  • Air Fried

Serves

4

Prep Time

30 minutes

Cooking Time

20 minutes

Ingredients

For the Crunchy Corn Flake Chicken:

  • 4 Food Lover’s Market fresh chicken fillets
  • 180ml (2/3 cup) flour
  • 2 eggs, beaten
  • 125ml (1/2 cup) buttermilk
  • 750ml (3 cups) corn flakes, crushed

For the Potato Salad:

  • 500g Food Lover’s Market baby potatoes
  • 45ml (3 Tbsp) Food Lover’s Blended Seed & Extra Virgin Olive Oil
  • 30ml (2 Tbsp) wholegrain mustard
  • 22.5ml (1 1/2 Tbsp) apple cider vinegar
  • 2.5ml (½ tsp) garlic, grated
  • 125ml (½ cup) fresh herbs of your choice
  • Salt and black pepper, to taste

To Assemble:

  • 4 burger buns
  • 500ml (2 cups) coleslaw mix
  • 125ml (1/2 cup) double thick plain yoghurt
  • Zest and juice of 1 lemon
  • 10ml (2 tsp) smoked paprika
  • 5ml (1 tsp) chilli flakes
  • 1 tomato, sliced
  • 4 pickles, sliced
  • Wild rocket, to taste
  • Salt and black pepper, to taste

Directions

For the Crunchy Corn Flake Chicken:

  1. Pre-heat your air fryer or oven to 180°C.
  2. Place the flour in a shallow bowl. Mix the eggs and buttermilk in another shallow bowl and place the crushed corn flakes in another bowl. Season to taste.
  3. Cut the chicken fillets in half horizontally so that you keep the shape of the fillets – you basically just want thinner versions of the fillets.
  4. If you want to, you can flatten the chicken out even more by pounding the halved fillets with a meat hammer.
  5. Season the halved chicken fillets well on both sides. Dust them in the flour and shake off any excess. Next, dip them in the egg mixture and lastly cover them with the corn flakes.
  6. If you want a more secure and dense crust, you can repeat this process with all of the chicken fillets.
  7. Gently place the chicken on a greased baking tray and bake for about 20 minutes in the oven or 15-20 minutes in the air fryer, or until cooked and golden.
  8. For the Potato Salad:

    1. Wash the potatoes thoroughly. Cut them in half and boil for about 15 minutes or until cooked. Drain and allow to cool.
    2. Whisk together the oil, mustard, vinegar, garlic, and season well. Add the herbs and dress the potatoes with the dressing once cooled.
    3. To Assemble:

      1. Toast the burger buns to your liking for some extra crunch.
      2. Combine the coleslaw mix with the yoghurt, lemon zest and juice, spices, and season to taste.
      3. Place some rocket on the burger bun, followed by a chicken fillet. Place a few tomato slices and pickles on the chicken, followed by another chicken fillet.
      4. Finish the burger with the zesty coleslaw and serve with the potato salad. Enjoy restaurant quality food right at home.

Notes

Is this making your thirsty? There’s nothing quite like a refreshing drink to pair with that crunchy buttermilk chicken burger!

Try this Mango Mojito Mocktail or a homemade iced tea.

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