High Protein Crunchy Zinger

Name: High Protein Crunchy Zinger
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 200 g chicken breast (skinless; cut into two 100 g fillets; tenderise/flatten); Chicken seasoning: garlic powder, salt, pepper, smoked paprika; 1 egg white (or 1 regular egg, whisked); 50 g cornflakes, crushed (not all used; approx. 10 g per fillet); Cornflake seasoning (dash of each available): salt, garlic powder, basil, thyme, celery salt, oregano, black pepper, white pepper, paprika, mustard powder, ginger powder; 2 toasted seeded brioche buns; Lettuce; Light cooking oil spray; Sauce: 30 g light or fat-free mayonnaise; 1 tsp lemon juice; Ground black pepper

8 steps

Cook:40min

A crunchy, high-protein chicken zinger-style burger with a cornflake crust, light mayo-lemon pepper sauce, lettuce, and toasted seeded brioche buns. Air-fry or bake for ease.

Updated at: Sat, 09 May 2026 08:08:42 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories511.1 kcal (26%)

Total Fat13.6 g (19%)

Carbs62 g (24%)

Sugars9.5 g (11%)

Protein35.3 g (71%)

Sodium1754.8 mg (88%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by grabbing 200 g of raw skinless chicken breast and cut it into two 100 g fillets.

Step 2

Season each side generously with garlic powder, salt, pepper and smoked paprika, then rub the seasonings into the chicken gently.

Step 3

Place 50 g of cornflakes into a sandwich bag along with a dash of the herbs and spices listed in the cornflake seasoning section.

Step 4

Crush the cornflakes into small pieces, then pour onto a big plate.

Step 5

One by one, dip each piece of chicken in a bowl of egg whites (or 1 whisked egg), then place on top of the crushed cornflakes and coat every corner evenly. Let any excess egg drip off before coating.

Step 6

Spray each piece of chicken with light cooking oil spray, then air fry at 190°C / 375°F for 15–18 min, flipping halfway; or oven bake at 200°C / 400°F for 20–25 min, flipping halfway.

Step 7

While the chicken is cooking, in a small bowl mix together 30 g of light mayonnaise with 1 tsp lemon juice and a dash of ground black pepper.

Step 8

Toast 2 seeded brioche buns in a pan on medium heat. Spread 1/2 of the sauce across the bottom of each bun, then add lettuce, a piece of chicken, and the top bun.