Crispy Chicken Burger

Ingredients

• 4chicken fillets or breasts
• 4burger buns
• 1.5 tspgarlic powder
• 1/2 tsponion powder
• to tastesalt
• 1 tsppaprika
• 480 ml (2 cups)buttermilk
• about 42 g (1.5 cups)cornflakes
• to tastesunflower oil or oil spray
• to tastelettuce
• to tastetomatoes
• 4burger buns
• to tasteburger sauce or another sauce, such as barbecue sauce or mayonnaise

Instructions

1. 1

   Season the chicken

   Season the chicken with salt to taste, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp paprika.

2. 2

   Soak in buttermilk

   Put the seasoned chicken in a bowl of buttermilk and mix to coat. Cover the bowl with cling film and refrigerate for 30 minutes while you prepare the cornflakes.

3. 3

   Crush the cornflakes

   Put the cornflakes in a bowl. Season with the remaining salt, garlic powder and paprika, then crush them with a blunt object.

4. 4

   Coat and cook

   Lift the chicken from the buttermilk and coat both sides with the seasoned cornflakes. Spray or drizzle it with oil, then cook in an air fryer at 200°C (400°F) or bake on a lined tray in a preheated oven, turning the chicken halfway through.

5. 5

   Build the burgers

   Once the chicken is cooked, assemble the burgers with lettuce, tomatoes and a crispy chicken fillet. Add burger sauce or another sauce of your choice, and serve with fries or salad.

What is a crispy chicken burger?

A crispy chicken burger is a breaded chicken fillet served in a bun with toppings and sauce. This American-style take uses crushed cornflakes for its coating and buttermilk to season and moisten the chicken before cooking.

Cornflakes offer a simple, crunchy crumb, while lettuce and tomato add freshness. The air fryer or oven method also means you can cook the coated fillets without deep-frying them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 710 calories, 86g protein, 45g carbs, 19g fat.

The chicken supplies most of the protein, while the buns and cornflake coating provide much of the carbohydrate. Fat comes mainly from the oil and sauce, with amounts depending on how much you use. Serve with salad or extra lettuce and tomato for a fresh contrast, or add fries for a more substantial plate.

The seasoning and coating

Seasoning: Garlic powder, onion powder and paprika flavour both the chicken and its cornflake crust. The method's listed seasoning amounts do not entirely match the ingredient list, so check the quantities as you prepare the two mixtures.

Cornflakes: Crush them with a blunt object until they are small enough to coat the fillets, but leave some texture rather than turning them into fine powder. Press the crumbs onto both sides so the coating covers the chicken.

Why use buttermilk?

Buttermilk: The chicken rests in buttermilk for 30 minutes, which helps the seasoning cling and gives the coating a moist surface to grip. Let excess buttermilk drip off before adding the cornflakes, so the crumbs stay in place.

Air fryer or oven

Air fryer: Arrange the coated chicken in the air fryer and cook at 200°C, turning it halfway through. Leave room around the pieces so air can circulate.

Oven: Alternatively, put the chicken on a lined baking tray in a preheated oven and turn it halfway through cooking. The recipe does not specify a cooking duration, so check the thickest part of each fillet to make sure it is fully cooked.

Getting a crisp finish

Oil: A light spray or drizzle helps the cornflake coating brown as it cooks. Use enough to lightly cover the crumbs, rather than soaking them.

Doneness: The outside should look crisp and the chicken should be cooked through. Check the thickest section of a fillet; avoid relying on the coating's colour alone.

Choose your toppings

Fresh toppings: Add lettuce and sliced tomatoes when assembling, so they stay cool and crisp against the hot chicken.

Sauce: Burger sauce is suggested, but barbecue sauce or mayonnaise also works. Add it to the bun to taste, then serve with fries or salad.

Recipe notes & tips

• Crush the cornflakes in a bowl to keep crumbs from scattering.
• Let excess buttermilk drip from each fillet before coating it.
• Coat both sides of the chicken evenly so there are no bare patches.
• Use a light, even spray of oil over the crumb coating.
• Turn the chicken halfway through cooking, whether using an air fryer or oven.
• Slice the tomatoes shortly before serving to keep the buns from becoming soggy.

Variations

• Barbecue sauce: Swap in barbecue sauce for a smoky, sweet finish.
• Mayonnaise: Use mayonnaise in place of burger sauce for a simple creamy topping.
• Extra crunch: Leave some cornflake pieces slightly larger when crushing them.
• Spicier coating: Add a little extra paprika to the cornflakes if you prefer more warmth.
• Salad plate: Serve the chicken with a generous salad instead of fries.

Common mistakes to avoid

• Wet coating: Let excess buttermilk drip off before pressing on the cornflakes.
• Uneven crumbs: Cover both sides and press the coating gently onto the fillet.
• Too much oil: Spray or drizzle lightly so the coating is not soaked.
• Crowded cooking space: Leave room between chicken pieces in the air fryer or on the tray.
• Guessing doneness: Check the thickest part of the chicken rather than judging by the crust alone.
• Soggy bun: Add lettuce and tomato just before serving and avoid overloading the bun with sauce.

How to store

Refrigerate leftover cooked chicken in a sealed container and use within 3–4 days. Reheat until piping hot; an oven or air fryer can help the coating regain some crispness. Store the chicken separately from the buns and fresh toppings, and assemble just before eating.

Frequently asked questions