Air Fryer Crispy Chicken Burger, Rainbow Slaw & Potato Cubes

Wed, 14 January 2026

Air Fryer Crispy Chicken Burger, Rainbow Slaw & Potato Cubes

Serves 4

Ingredients:

For the Chicken:

• 4 chicken breasts
• 100g cornflakes, crushed
• 1 egg, beaten
• 1 tbsp milk
• ½ tsp paprika, onion, garlic
• Salt & pepper
• 4 x burger baps
• Lettuce and pickles to serve

For the potato cubes:

• 600g Maris piper potatoes, cubed, skin on
• 1 tbsp olive oil
• ½ tsp paprika, garlic & oregano
• Salt & pepper

For the Rainbow Slaw:

• 2 medium carrots, grated
• 250 g white cabbage finely sliced
• 250 g red cabbage finely sliced
• 150g kale finely chopped
• 2-3 scallions, finely sliced
• 4 small radishes thinly sliced

Dressing:

• 2 tbsp mayonnaise
• 2 tbsp greek yogurt
• 1 tablespoons apple cider vinegar
• 1 tsp chipotle paste
• Salt and pepper to taste

Method:

1. Wash your potatoes and cut into cubes, soak in a bowl of cold water for 30 minutes, to reduce the starch and make them super crispy.
2. Dry with paper towel and toss with the olive oil and spices.
3. Preheat your air fryer to 190c on the air fry setting, add the potatoes and cook for 20-25 minutes until crispy.
4. While they are cooking, cut the chicken breasts in half or flatten them down with a rolling pin.
5. Finely crush the cornflakes and add in the spices and mix.
6. In a separate bowl, beat the egg with a dash of milk.
7. Dip the chicken in the egg and then into the crushed cornflakes.
8. Put the chicken into the air fryer with a spray/drizzle of olive oil and cook at 200c for 12-15 minutes
9. To make the rainbow slaw, add all the vegetables in a large bowl, excluding the seeds.
10. In a separate bowl mix the dressing ingredients together then add to the vegetables.
11. Toss to combine and serve on the burger bun with some lettuce pickles, and the crispy chicken.