Crispy chickenburger with chunky dressing

Ingredients

Crispy chicken fillet:

• 4 x chicken breast
• 2 dl wheat flour
• 4 tsp red pepper powder
• 1 ½ tsp salt
• 2 tsp norwegian gastromat spice
• 1 tsp chili powder
• 1 l corn flakes

The dressing:

• 8 tbsp mayonnaise
• 20 slices pickled cucumber
• 1 x yellow onion
• 1 tbsp sriracha
• 1 tbsp ketchup

Other ingredients:

• 4 x hamburger buns
• 1 x crispy salad

Method

1. Set the oven or an air fryer to 190 degrees.
2. Place one chicken fillet between two pieces of baking paper, and pound them flat with e.g. a small pot or a rolling pin. They should be pounded so that they become evenly the same thickness.
3. Mix together eggs and a little salt in a bowl. Wheat flour with salt, paprika powder, chili powder and gastromat spices in another bowl. Put the corn flakes in the third bowl and mash it a little, so that they are are slightly smaller pieces.
4. Dip the chicken fillets first in the flour mixture, then in the egg mixture and then in the corn flakes. Place the chicken fillets on a wire rack and cook in the middle of the oven for 8 minutes on one side. You can then turn them over and fry for approx. 8 more minutes on the other side. The cooking time depends a little on how thick the chicken fillets are.
5. Make the dressing by finely chopping the onion and pickled cucumbers. Mix it together with the mayonnaise, ketchup, a little salt, pepper and sriracha (if you don't have it, you can use chili powder).
6. Fry the cut surface of the hamburger buns in a frying pan until golden, or for a couple of minutes on a rack in the oven. Rinse the salad in a little cold water. Then you just have to dig in. And you, remember plenty of dressing!