Pimp your BLT with a C for chicken coated in spicy cornflakes and cooked in the air fryer, all sandwiched in a brioche burger bun.
Ingredients
2 skinless chicken breasts
70g/2½oz cornflakes, crushed
1 tsp Cajun seasoning
1 tsp paprika
1 tsp dried oregano
1 tsp lemon salt (optional, see recipe tip)
2 free-range eggs
2 slices bacon, or more, to taste
To serve
2 brioche burger buns
light mayonnaise
iceberg lettuce
sliced tomato
2 tsp pesto (optional)
Recipe tips
Method
Put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until they are about 2cm/¾in thick all over.
In a shallow bowl, mix the cornflakes with the Cajun seasoning, paprika, oregano and lemon salt, if using.
Break the eggs into another shallow bowl and whisk with a fork.
Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated.
Air fry at 170C for 17 minutes; check after 15 minutes and lower the temperature if the cornflakes are getting too brown.
If your air fryer has one basket, add the bacon 5 minutes after you start cooking the chicken, and cook for 10–12 minutes at 170C. If your air fryer has two baskets, cook the bacon separately at 200C for 8–10 minutes.
To assemble, spread some mayo on the bottom halves of the brioche buns. Top with the lettuce, bacon, chicken, sliced tomato and pesto, if using, add the top halves of the buns and serve hot.
Recipe Tips
Lemon salt is available in some large supermarkets and from online suppliers. You can make your own by mixing lemon zest with coarse salt in a pestle and mortar.
Source: BBC
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