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This crispy junior chicken burger promises maximum flavor with a golden crunchy coating that rivals the fast food version. Every bite is juicy, packed with savory spices, and made extra special with creamy spicy mayo on a soft brioche bun. It is my go to comfort food after a long day because it is just that satisfying and easy to whip up anytime.
I used to think fried chicken was the only way to get that iconic crunch but ever since I discovered the cornflake trick my kids beg for these burgers almost weekly. It is our rainy day treat.
Ingredients
- Chicken thigh: juicy and tender opt for boneless skinless thighs for best results
- Egg: helps the crunchy coating stick and adds extra richness use fresh large eggs
- Cornflakes: adds crunch use plain unsweetened flakes for pure flavor and crush by hand for texture
- Red paprika seasoning: brings warming spice choose fresh paprika for bright color
- Garlic powder: boosts the savory flavor pick one without fillers for the richest taste
- Brioche bun: softens every bite and soaks up the sauce try to find lightly golden ones for a little sweetness
- Spicy mayo: creamy cooling heat you can use store bought or mix mayo with a dash of hot sauce
- Vegetable toppings: lettuce brings freshness and crunch you can also add tomatoes or pickles
Step-by-Step Instructions
- Season the Chicken:
- Pat the chicken thigh dry with paper towels and sprinkle both sides generously with salt pepper red paprika seasoning and garlic powder. For an even result flatten the thigh between two sheets of baking paper and pound gently with a flat mallet just until it is an even thickness. This helps the chicken cook evenly and stay juicy.
- Prepare the Egg Wash:
- Break an egg into a shallow bowl and beat it with a fork until well blended making sure the yolk and white are fully combined.
- Coat the Chicken:
- Dip the seasoned chicken thigh into the egg wash flip to coat thoroughly and let any excess drip off. Crush the cornflakes by hand or in a resealable bag using a rolling pin until you have small rough pieces. Season the crushed cornflakes with the same paprika and garlic powder for maximum flavor. Press the chicken into the cornflakes making sure it adheres and covering all sides so the coating is thick and even.
- Air Fry the Chicken:
- Preheat your air fryer to three hundred eighty degrees Fahrenheit or one hundred ninety degrees Celsius. Place the coated chicken thigh in the basket leaving some space around it for air circulation. Cook for eighteen minutes turning halfway through if your air fryer recommends. The chicken is done when it is deep golden and crisp and a thermometer reads one hundred sixty five degrees Fahrenheit at the thickest part.
- Prep the Buns and Toppings:
- While the chicken cooks slice your brioche bun in half and toast if you like extra crunch. Wash and dry lettuce leaves and any other desired toppings such as tomato slices or pickles.
- Assemble the Sandwich:
- Spread a generous layer of spicy mayo on the bottom bun. Top with lettuce lay the crispy chicken thigh on top then add any vegetables. Cap with the top bun and press gently to hold everything together.
- Serve Immediately:
- Enjoy this while hot for the best flavor and crunch. Every bite should be juicy inside and satisfyingly crispy outside.
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My favorite part is always the thick crunchy crust using cornflakes. The first time we tested this recipe everyone wanted that last bite of the crispy edge. It is memories like that which make sharing this burger extra fun at our table.
Storage Tips
Store any leftover cooked chicken in an airtight container in the fridge for up to two days. To reheat place in the air fryer for a few minutes until crisp again. Avoid microwaving as this softens the coating.
Ingredient Substitutions
You can use chicken breast for a lighter option but keep an eye on cooking time as it can dry out. Panko can be used instead of cornflakes but the crunch will be less dramatic. If you want a dairy free version opt for vegan mayo and a plant based bun.
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Serving Suggestions
Balance out your burger night with crispy oven fries a side salad or roasted veggies. Add extra toppings such as sliced pickles or red onions for bite and fresh flavor.
Cultural and Historical Context
The junior chicken burger is inspired by fast food classics but made fresher and healthier at home. Using the air fryer and cornflakes nods to old school home cooks who looked for clever ways to get fried flavor without vats of oil. It is a modern twist that fits busy weeknights and special weekends alike.
Recipe Questions & Answers
- → How do I make the chicken extra crispy?
Crush the cornflakes into fine crumbs and coat the chicken evenly, pressing gently to help the coating stick before air frying.
- → Can I use chicken breast instead of thigh?
Yes, chicken breast can be used. Pound to an even thickness for juicier results and adjust cooking time if needed.
- → Is it possible to bake instead of air fry?
Absolutely. Bake at 400°F (200°C) on a wire rack for 20-25 minutes, flipping halfway for even crispiness.
- → What toppings go well with this burger?
Classic toppings include lettuce, tomato, spicy mayo, pickles, or a slice of cheese for extra flavor.
- → How do I keep the chicken moist?
Pound the chicken to an even thickness and avoid overcooking. The cornflake coating also helps lock in moisture.
- → Can I prepare the chicken ahead of time?
Yes, you can coat the chicken and refrigerate it for up to 4 hours before air frying for best results.