donals-top-recipes

Air-Fried Cajun Chicken Burgers with Spicy Mayo

February 14

Air-Fried Cajun Chicken Burgers with Spicy Mayo- if you think a good burger needs to be fried in a pan with oil splattering everywhere, think again. These Air-Fried Cajun Chicken Burgers deliver all the juicy, spicy goodness you want- without the mess. The trick is using bashed cornflakes in place of breadcrumbs for their crispiness. The air fryer locks in moisture while crisping up the perfectly seasoned coating, making them ideal for a quick weeknight dinner or a weekend treat. Slap on a generous dollop of spicy mayo, pile it into a toasted bun, and suddenly, you’re wondering why you didn’t embrace this gadget sooner. Our kids devour them!

Serves 4
1 hour, plus marinating time

Method

1. In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and set aside to marinate for at least 30 minutes.
2. Pour the cornflakes into a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the rest of the coating ingredients to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.
3. Pour the dry mix into a large wide shallow bowl. One by one, using tongs, dip each of the marinated chicken pieces (shaking off any excess buttermilk) in the dry mix until coated on all sides.
4. Arrange chicken in the air fryer basket and lightly brush or spray the top with oil. Cook for 17 - 20 minutes at 190°C.
5. While the chicken cooks, make the sauce. In a large pan, melt the butter and Cajun spice. Pour in the sriracha and mayonnaise and stir to combine.
6. Place the shredded cabbage, red onion and coriander into a bowl and add in half of the Cajun mayonnaise. Mix to combine, seasoning with salt, pepper and lemon juice to taste. Set aside.
7. To assemble, spread the toasted brioche bun with mayonnaise, add lettuce leaves, tomato, then chicken. Top with cheese and slaw and more mayonnaise if any remains. Serve with chips.

4 chicken thighs

7 fl oz buttermilk

Sea salt & freshly ground black pepper

2.6 oz cornflakes, crushed to a fine crumb (about 2 ½ cups)

3 tbsp cornstarch

1 tsp Cajun spice

1 tsp garlic powder

1 tsp dried oregano

1 tbsp Cajun spice

1 tbsp butter

1 tbsp sriracha

7 oz mayonnaise (about 1 cup)

For the slaw:

¼ head white cabbage, shredded

1 small red onion, thinly sliced

Handful of cilantro (coriander), finely chopped

Juice of ½ a lemon

To serve:

4 brioche buns, toasted

8 leaves of butterhead lettuce

4 slices cheddar cheese

1 vine tomato, sliced

Cooked fries (chips)