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!
