THE AIR FRYER CBLT BURGER

재료

2 eggs, beaten

70g cornflakes, crushed

1 tsp Cajun seasoning

1 tsp paprika

1 tsp dried oregano

1 tsp lemon salt (optional - it's tricky to get)

2 skinless, boneless chicken breasts

2 slices of bacon (feel free to add more)

2 brioche buns

slices of lettuce and tomato, light mayo, to serve

2 tsp green pesto (optional), to serve

방향

Put the egg into one bowl. Put the cornflakes into another bowl and mix with the Cajun seasoning, paprika, oregano and lemon salt, if using.

2 Flatten the chicken breasts between two sheets of cling film with a rolling pin. Dip the chicken breasts into the egg, shaking off any excess, then roll in the seasoned cornflakes to fully coat.

3 Cook the chicken in the air fryer at 170°C for 17 minutes

- don't have the temperature too high or you will burn the cornflakes (I check mine after 15 minutes and lower the temperature if required).

4 For the last 8-10 minutes of the chicken cooking time, add the bacon. My air fryer has two baskets so I do it in a separate drawer at 200°C. If you have one basket, cook the bacon at 170°C for 10-12 minutes - so add it 5 minutes after your burger.

5 Assemble the chicken into your brioche buns with the cooked bacon, lettuce, tomato and a dollop of mayo, adding some pesto if you like.

You could make

this process a little quicker by shaking all the chicken pieces and flour together in a lidded box, then coat them in the egg