Ingredients

• 1 lb Chicken Breasts
• 1 Tbsp White Vinegar
• 1 Tbsp Garlic Powder
• ½ tsp Paprika
• 1 tsp Salt
• ¼ tsp Pepper
• 2 cups Corn Flakes
• ½ tsp Pepper
• ½ cup Flour
• 2 Eggs, beaten
• 4-6 Buns
• Optional Toppings: Mayo, Lettuce, Tomatoes, Pickles, Mustard, Hot Sauce, Ketchup, BBQ sauce, etc.

Instructions

1. In a blender or food processor, blend the cornflakes and pepper until very fine, and set aside.
2. Wipe out the food processor, and then blend together the chicken, vinegar, garlic powder, paprika, salt, and pepper until fully combined and finely chopped. Roll out into 4 to 6 patties, place on a wax paper lined plate or sheet tray and flatten to about ½ inch thick, or to desired thickness. Place in the freezer for 1 hour.
3. Place flour, eggs, and cornflake mixture on separate plates or in shallow dishes.
4. Place each patty in flour and lightly coat each side. Then place in eggs and coat on each side. Then finally place in the cornflake mixture on both sides.
5. Air fry, bake, or deep fry the patties until golden brown, crispy, and cooked through to at least 165° F internally. If baking, bake at 425° F for 25-30 minutes, or until cooked through.
6. Toast the buns and top with cooked patty. Add any optional toppings, if desired. Serve and enjoy!