Gordon Ramsay’s Cornflake Chicken Sandwich
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
50 mins
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Servings
4 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
British
Gordon Ramsay’s Cornflake Chicken Sandwich
Report
Once you’ve tried the crunch and flavor of cornflake-coated chicken, you might never go back to bread crumbs! And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts.
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Ingredients
For the gochujang mayonnaise
- 2 tablespoons store-bought or homemade gochujang (optional)
- 3 tablespoons mayonnaise
- Zest and juice of 1 lime preferably organic
For the cucumber salad
- 1/2 cucumber
- 2 scallions
- Small handful of fresh cilantro leaves
- 2 tablespoons fish sauce
- Zest and juice of 1 lime preferably organic
For the peanut topping (optional)
- 2/3 cup roasted peanuts crushed (optional)
- 3 heaped tablespoons store-bought or homemade crispy fried onions (optional)
For the crispy chicken
- 2 cups cornflakes
- 2 boneless skinless chicken breasts
- 2 large eggs
- 1/4 cup all-purpose flour
- sea salt
- Mid vegetable oil for frying
- 4 Brioche burger buns
- 4 Little gem lettuce leaves
Instructions
Make the gochujang mayonnaise
- In a small bowl, combine the gochujang, if using, mayonnaise, and lime zest and juice.
Make the cucumber salad
- Use a vegetable peeler to slice the cucumber into ribbons and roughly chop the scallions. Toss into a bowl and mix together with the cilantro leaves, fish sauce, lime zest and juice.
Make the peanut topping (optional)
- Combine the crushed peanuts and crispy fried onions in a bowl, if using.
Make the crispy chicken
- In a separate bowl, crush the cornflakes until they are just bigger than bread crumbs.
- Slice the chicken breasts in half horizontally so you have four thin pieces of chicken.
- Crack the eggs into a wide, shallow bowl and beat with a fork. Place the flour into a separate bowl and season with a little salt. Dip the chicken first into the seasoned flour, then the egg and finally the cornflakes.
- Pour 3/4-inch (2 cm) of oil into a large skillet and set over medium–high heat. When hot, carefully add the chicken pieces and fry until cooked through to an internal temperature of 165°F (74°C), about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- Split the buns in half and lay them out. Plop a dollop of the gochujang mayonnaise onto the bottom halves and spread a little on the outside of the tops. Dip the tops into the peanut mixture, if using.☞ TESTER TIP: If you prefer a less messy experience, you can sprinkle the peanut-onion topping inside the bun instead of coating the outside.
- Top the bottom halves of the buns with the lettuce leaves, followed by some of the cucumber salad and the crispy chicken. Top with the bun lids before serving.
Nutrition Information
Show Details
Serving
1burger
Calories
520kcal
(26%)
Carbohydrates
47g
(16%)
Protein
35g
(70%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
170mg
(57%)
Sodium
1257mg
(52%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1burger | |
| Calories | 520kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 35g | 70% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 1257mg | 52% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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