Crispy Chicken Burger

Place the cornflakes in a resealable bag; add paprika, Cajun seasoning, and a pinch of salt, then seal and crush the flakes until they form coarse crumbs.

Separate two shallow bowls: one for the egg whites and one for the seasoned cornflake crumbs.

Butterfly the chicken breast by slicing it horizontally without cutting all the way through, then open it like a book to create a thinner piece.

Season the chicken breast lightly with salt and pepper.

Dip the chicken piece into the bowl of egg whites, ensuring it is fully coated.

Transfer the egg‑coated chicken to the bowl of crushed cornflakes, pressing gently so the crumbs adhere; repeat the egg‑white and crumb coating if a thicker crust is desired.

Preheat the air fryer to 350°F (350°F).

Arrange the coated chicken in a single layer in the air‑fryer basket; spray lightly with cooking oil for extra crispness.

Air‑fry for 20 minutes, flipping halfway through, until the coating is golden brown and the internal temperature of the chicken reaches 167°F (165°F).

While the chicken cooks, prepare the sauce by mixing yoghurt, garlic mayo, paprika, and parsley until smooth.

Toast the brioche bun halves lightly in a pan or toaster, if desired.

Spread a generous amount of the garlic‑yoghurt sauce on both the top and bottom halves of the bun.

Place lettuce leaves on the bottom bun, then add the hot, crispy chicken breast.

Cover with the top bun, press gently, and serve immediately.