Honey-Glazed Crispy Chicken Burgers

Instructions

1. 1

   Preheat a 6-litre air fryer with a basket at least 23 × 23 cm to 200°C/392°F for 4 minutes. During preheating and the remaining preparation time, wash and dry the lettuce, split the buns, and crush the cornflakes into small crumbs by hand in a sealed bag. Use buns weighing approximately 75 g each.

2. 2

   Use two large, boneless, skinless chicken breasts totaling 600 g. Slice each breast horizontally into two cutlets. Flatten any thick areas to an even 1–1.5 cm. Season with 1 tsp paprika, 1 tsp garlic powder, all the onion powder, salt and black pepper.

3. 3

   Put the flour, beaten egg and crushed cornflakes in three separate shallow dishes. Coat each cutlet lightly in flour, shake off loose flour, dip in egg, then press firmly into the crumbs. Drizzle the oil evenly over both sides of all four cutlets.

4. 4

   Toast the split buns cut-side up in the air fryer at 200°C/392°F in two batches, allowing 1–2 minutes per batch. Transfer to a plate and keep the cut sides facing up.

5. 5

   Air-fry two cutlets in a single layer without overlapping at 200°C/392°F for 12–15 minutes, turning halfway through. Check that each reaches 74°C/165°F in the thickest part, then transfer to a plate without stacking. Cook the remaining two cutlets the same way. Prepare both sauces during these cooking batches.

6. 6

   For the glaze, put the honey and butter in a 250 ml microwave-safe nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 800 W for 20 seconds. Stir, then heat in 10-second bursts until the butter melts, usually 30–40 seconds total. Stir in the remaining 1 tsp paprika, remaining 0.5 tsp garlic powder and the sriracha. Let stand for 1 minute.

7. 7

   In a small bowl, mix the mayonnaise, yogurt, sweet chili sauce and lemon juice until smooth.

8. 8

   Transfer the second chicken batch to another plate and cover loosely. Return the first batch to the air fryer at 200°C/392°F for 3–4 minutes, until its centre reaches 74°C/165°F again.

9. 9

   Spread the creamy sauce over the toasted buns and divide the lettuce among the bases. Brush the glaze over all four hot cutlets, add one to each bun and close the burgers. Serve immediately.