Ingredients
- 2 large chicken breasts
- Shredded lettuce
- 4 burger buns
- 2 eggs, whisked
- 1 tsp paprika
- 1 tsp onion salt
- 1 tsp ground chili
- 1 tsp crushed black pepper
- ½ tsp ground sage
- ½ tsp dried oregano
- ½ tsp garlic salt
- ½ tsp dried basil
- ½ cup flour
- 1 cup crushed corn flakes
- 1 tbsp sugar
- 1 tbsp salt
Method
- In a large bowl, combine paprika, onion salt, ground chili, crushed black pepper, ground sage, dried oregano, garlic sale, dried basil, flour, crushed corn flakes, sugar, and salt together. Set aside.
- Cut both chicken breasts in half, slicing longways. You should now have 4 thin breast pieces
- Arrange two bowls, one with the whisked egg and the other with the crumb mixture
- Dip one breast in the egg, coating it well. Then, dip into the crumb mixture, coating it well. Set aside. Repeat process with all pieces.
- Spray each piece with olive oil spray
- Place in air fryer and cook at 190°C for 15 minutes
- Allow to cool for 5 minutes. Serve chicken on your burger buns, topped with shredded iceberg lettuce and a spicy mayonnaise
