Using cereal as a crumb may sound a bit strange but cornflakes make for a super-crunchy and delicious coating. The corn flavour paired with the spices and jalapeños gives these burgers a slight Mexican vibe.
½ cup plain flour
2 teaspoons each smoked paprika and ground cumin
1 teaspoon each garlic powder and dried oregano
½ teaspoon each ground chilli and table salt
¼ teaspoon cracked pepper
2 large eggs, size 7
¼ cup chipotle sauce
2 cups cornflakes, crushed
4 boneless skinless chicken thighs
2 tablespoons olive oil
½ teaspoon table salt
Smoked paprika mayo
1/3 cup good-quality mayonnaise
½ teaspoon smoked paprika
1 clove garlic, crushed
4 brioche-style burger buns, halved
20 grams butter, softened
4 large cos lettuce leaves, shredded
½ red onion, thinly sliced
12 pickled jalapeño slices or dill pickle slices
Equipment: Line a baking tray with baking paper.
Preheat the oven to 190°C regular bake.
Set yourself up with three large bowls. In the first, combine the flour, dried spices, herbs, salt and pepper. In the second, whisk together the eggs and chipotle sauce. In the third, place the crushed cornflakes.
Coat the chicken in the flour mixture then dip into the whisked egg, letting any excess run off. Coat in the cornflakes, making sure all sides of the chicken are covered in the crumb. Place on the prepared tray. Drizzle over olive oil and table salt and bake for 25-30 minutes, or until golden and crunchy. Turn the chicken over halfway through cooking.
Mayo: Mix the ingredients together in a small bowl.
to assemble: Smear the cut sides of the burger buns with butter. Grill until golden or warmed through. Smear a generous spoonful of the smoked paprika mayonnaise on each cut side. Top with lettuce, red onion, pickled jalapeños and the chicken.