Crispy oven chicken burgers
Crunchy cornflake-coated chicken in soft buns with lettuce and a spicy mayo-style sauce.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets500 g
- Wholegrain wheat biscuits100 g
- Free-range eggs1 egg
- Burger buns4 buns
- Lettuce½ lettuce
- Natural yoghurt100 g
- Hot pepper sauce15 ml
Also uses from the cupboard: table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten, Egg, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Oven
- Baking tray or roasting tinFind one on Amazon
- Heat the oven to 220°C (200°C fan). Put the chicken between two sheets of baking paper and bash with a rolling pin until about 1 cm thick. Crush the cereal, the wheat biscuits, into fine crumbs in a bowl with a pinch of salt. Dip the chicken in the beaten egg, then press into the crumbs.500 g chicken breast fillets100 g wholegrain wheat biscuits1 egg
- Lay on an oiled tray and bake for 18 to 20 minutes, turning once, until golden and cooked through with no pink.
- Mix the yoghurt with the hot sauce. Split the buns and fill with lettuce, the chicken and the sauce.4 buns½ lettuce100 g natural yoghurt15 ml hot pepper sauce
Spray or drizzle a little oil over the coating before baking for a proper fried crunch.
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