# Buttermilk Cornflake Chicken Burgers

> Crispy, oven-baked chicken burgers tenderized in buttermilk and coated in a seasoned cornflake crust.

- HTML version: https://robbiepalmer.me/recipes/buttermilk-cornflake-chicken-burgers
- Servings: 4
- Prep time: 120 min
- Cook time: 40 min
- Total time: 160 min
- Cuisine: American

## Ingredients

- 2 chicken breast
- 150 ml buttermilk
- 60 g cornflakes
- 1 tbsp cornflour
- 2 tsp onion salt
- 1 tsp smoked paprika (heaped)
- 1 tsp paprika (heaped)
- 0.5 tsp mustard powder
- 0.5 tsp black pepper
- 0.25 tsp dried thyme
- 0.25 tsp dried rosemary
- vegetable oil
- baps
- lettuce
- chilli mayo
- cheese

## Cookware

- cling film
- rolling pin
- container
- food bag
- tray
- baking paper

## Instructions

1. Prepare 2 chicken fillet by putting between two sheets of cling film and bashing with a rolling pin. Cut each fillet into two pieces.
2. Set in a container and cover with 150ml of buttermilk. Marinate in the fridge for a minimum of 2 hours, preferably overnight.
3. When ready to cook, preheat the oven to 200°C.
4. Place 60g of cornflakes in a large food bag and bash with a rolling pin. Add 1 tbsp of cornflour, 2 tsp of onion salt, 1 tsp of smoked paprika, 1 tsp of paprika, 0.5 tsp of mustard powder, 0.5 tsp of black pepper, 0.25 tsp of dried thyme, and 0.25 tsp of dried rosemary into the bag and shake to combine.
5. Add the mixture to a shallow tray. Lift a piece of chicken out and shake off any excess buttermilk. Coat each chicken piece in the cornflake mixture, patting it to ensure it is fully covered.
6. Place a sheet of baking paper onto a tray and spray with vegetable oil. Set chicken on and spray each piece with more vegetable oil.
7. Cook for 35 minutes until golden and cooked through.
8. Serve with baps, lettuce, chilli mayo, and cheese.

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