Crispy Cornflake crusted burgers

Who doesn’t like crispy juicy chicken! But throw in the mix of a cornflake crust, and you are set for a flavour & texture explosion as well as being a somewhat healthier alternative!

Now pair this with a toasted brioche burger bun with added fillings and you are sure to impress!

Serves 4:

Ingredients:

For the chicken

• 700g of chicken breast fillets or thigh fillets
• 3 cups cornflakes
• 1 ½ tablespoons of Cajun seasoning
• 1 ½ tablespoons of Italian seasoning
• 1 tablespoons of garlic salt
• ¼ tablespoon of black pepper
• 2 large eggs beaten
• ¼ cup of butter melted

For the burgers

• 4 pieces of shortcut bacon
• 1 avocado smashed with a squeeze of fresh lemon juice
• Iceberg lettuce
• Crinkle cut pickles
• Garlic aioli
• X4 large brioche buns

Instructions:

1. Preheat the BBQ to 200c for indirect cooking
2.  Place the cornflakes into a Ziplock bag or food processor and crush into small flakes (don’t crush into dust as you want the larger pieces for crunch & texture) Place crumbs into a large mixing bowl then add in the Cajun seasoning, Italian seasoning, garlic salt & pepper. Whisk the eggs in a separate bowl 
3. Pat the chicken fry with paper towel, Dip each piece of chicken into the egg & then press it into the cornflake mixture, flip & press the other side making sure the entire chicken is covered evenly with the egg & cornflake mix. You may need to re press into the cornflake mix to get an even coat.
4. Place the chicken onto a baking tray lined with baking paper, drizzle the melted butter evenly over the chicken pieces. Bake indirect in your BBQ for around 25 – 30 minutes until the internal temperature of the chicken reaches 74c, for best results use a meat thermometer like the Weber igrill.
5.  Once the chicken is done, place aside to rest & immediately throw the bacon onto the grill of the BBQ along with the brioche buns to toast them. The buns only take about 30 seconds or so be careful not to burn them.

Assemble the burgers with the other fillings & enjoy!