Colonel crunch sandwich

A good sandwich makes a satisfying meal, and this one is a winner. The chicken is coated in crushed cornflakes for an extra delicious crunch.

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Air-fryer temperature: 200 ºC

• 200 g streaky bacon
• 4 chicken breast fillets
• 600 ml cornflakes, crushed
• 100 ml cake flour
• 2 large eggs, lightly beaten
• 1 loaf sourdough bread, sliced
• Soft butter, for spreading
• 125 ml creamy mayonnaise
• 1 clove garlic, crushed
• 5 ml smoked paprika
• 1-2 ml cayenne pepper
• 2 ripe tomatoes, sliced
• 1 romaine lettuce

1 Preheat the air fryer to 200 ºC. Lay the bacon strips on the air-fryer tray in a single layer and cook for 7-8 minutes until crisp, turning over halfway through the cooking time.

2 Meanwhile, cut each chicken breast in half widthways to form 2 flat pieces. Place the pieces between 2 pieces of plastic wrap and beat gently with a rolling pin or meat mallet, to flatten.

3 Put the cornflakes, flour and egg into separate shallow bowls. Dip the chicken pieces into the flour to coat. Dip into the egg and then into the cornflake crumbs, making sure the chicken is completely coated.

4 Set the cooked bacon aside. Put the chicken pieces into the air-fryer basket and cook for
7-10 minutes until crisp, turning halfway through the cooking time.

5 Butter the bread. Mix the mayonnaise, garlic and spices together and season with salt and freshly ground black pepper. Spread the mayonnaise onto the buttered slices of bread. Make sandwiches by layering lettuce leaves, chicken pieces, bacon, tomato and another layer of lettuce. Wrap in greaseproof paper or serve immediately.

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This is an extract taken from 30-Minute South African Air-Fryer Cookbook by Louisa Holst, published by Human & Rousseau and retailing for R380.00.