Cornflake Chicken Sandwich
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Ingredients · Servings 2
- 0.5 Cucumber
- 1 Lime
- 4tbsp Mayonnaise
- 2tbsp Hot Sauce
- 1 Baby Gem Lettuce
- 2 Chicken Breast
- 1tbsp Cajun Seasoning
- 4tbsp Plain Flour
- 1 Egg
- 50g Cornflake
- 2 Ciabatta Roll
- Vegetable Oil
Method · 45 min
- Cut the cucumber into matchsticks then transfer to a bowl. Zest the lime in a separate small bowl, then squeeze the lime juice over the cucumber, season, toss and set aside to quickly pickle.
- Add the mayo and hot sauce to the lime zest. Stir and season to taste. Separate the lettuce leaves.
- Tear two sheets of baking parchment. Lay the chicken breasts on one of the sheets, then place the second sheet on top and use a rolling pin or wine bottle to bash the chicken breasts out to an even 2cm thickness. Season the chicken on both sides with the fajita seasoning, salt and pepper.
- Spoon the flour into a bowl. Crack the egg into a second bowl and whisk to combine. Add the cornflakes to a third bowl, smashing them into small pieces with clean hands.
- Coat each chicken breast first in the flour, then the egg and finely the smashed cornflakes, patting to coat so that the chicken is evenly and well coated. Transfer to a plate.
- Put a large frying pan over a medium-high heat. Cut the ciabatta rolls in half, then toast cut-side down in the pan. Set aside.
- Use kitchen paper to remove any crumbs from the pan, then pour in enough vegetable oil to coat the base entirely in 2.5cm of oil. Heat the oil over a medium heat until it is visibly shimmering. Line a plate with kitchen paper.
- Once the oil is hot, carefully lower the chicken breasts into the oil. Fry for 4 mins on each side – the chicken burgers should be golden, crisp and juicy on the inside. Transfer to the kitchen paper-lined plate and season with salt.
- Spread the hot sauce mayo across the base of the toasted ciabatta rolls. Top with the lettuce, crunchy chicken and a pile of pickled cucumbers. Sandwich together to serve.
