Chick N Out Burger

Make the In-N-Out fakeaway sauce by combining 60g light mayo, 2 tbsp relish, 20g light ketchup, 15g mustard, paprika and a splash of white vinegar. Mix together with a spoon.

Cover chicken with plastic wrap and use a mallet to thin the chicken out, or use a knife to thin the chicken to no more than an inch thick. Slice into 4 equal portions.

Whisk 2 eggs in a bowl and add a splash of pickle juice. In a separate station add 80g of corn flakes, onion powder, ranch seasoning, and 1 tsp of baking powder. Mix ingredients together.

With your wet hand, dip chicken into egg wash, then set onto corn flakes. With your dry hand flip your chicken until fully coated. Repeat for all four pieces.

Hit your coated breasts with salt and pepper and place in the air fryer at 400 degrees for 22-25 minutes until internal temperature reaches 165°F or higher.

Toast your buns.

Assemble sandwiches in order: bun, sauce, tomato, lettuce, patty, cheese, onion, sauce, bun.