There’s something comforting about a crispy chicken burger that’s lighter than deep-fried but still delivers crunch, juicy meat, and that irresistible tang from a spicy mayo. This Oven Fried Chicken Burger with Spicy Mayo is a weeknight hero: quick to prep, baked to crisp perfection, and layered with fresh tomato, crunchy onion, and crisp lettuce. The spicy mayo—made with just mayonnaise, sriracha, garlic, and a little pickle for brightness—pulls everything together. Below you’ll find a clear ingredient list followed by step-by-step directions that are easy to follow. The recipe yields four satisfying burgers, each one balanced with crunchy coating, tender chicken, and zesty sauce.

Why you’ll love this Oven Fried Chicken Burger with Spicy Mayo

Crunchy texture without heavy frying—oven-baked cornflake crust for that classic snap.
Simple, pantry-friendly ingredients: cornflakes, panko, buttermilk, and a bold spicy mayo.
Fast to make and ideal for family dinners or a casual gathering.
Customizable heat—adjust the sriracha and cayenne to suit your taste.

Ingredients

150 g mayonnaise
1 tablespoon sriracha sauce
1 garlic clove, finely grated
50 g pickles, finely chopped (optional)
125 ml buttermilk
200 g boneless skinless mini chicken breast fillets, or 1 large chicken breast evenly sliced
sea salt and black pepper, to taste
60 g cornflakes
1 tablespoon panko breadcrumbs
60 ml extra-virgin olive oil
½ teaspoon ground cayenne pepper, optional
½ teaspoon ground garlic, optional
sea salt and black pepper, to taste
4 burger buns, halved
1 large salad tomato, sliced
1 large red onion, finely sliced
a handful of fresh lettuce leaves

Equipment

Baking tray lined with parchment paper or a lightly greased wire rack set over a tray
Shallow bowls for dredging
Mixing bowl for the spicy mayo
Food processor or rolling pin (for crushing cornflakes)
Cooking brush or spoon for drizzling oil

Prep at a glance

Make the spicy mayo and chill briefly to meld flavors.
Marinate the chicken in buttermilk and a pinch of salt and pepper for 15–30 minutes while you prepare the crumb mix.
Crush the cornflakes and combine with panko and spices for an ultra-crispy coating.

Step-by-step directions

Follow these rewritten, clear steps in the order below to make the Oven Fried Chicken Burger with Spicy Mayo. The directions reflect the ingredient list exactly and are organized so each task flows into the next.

Make the spicy mayo. In a medium bowl, combine 150 g mayonnaise, 1 tablespoon sriracha sauce, and 1 finely grated garlic clove. If using the optional pickles, fold in 50 g finely chopped pickles now. Stir until smooth and fully combined. Taste and adjust the sriracha level if you want more heat. Cover and refrigerate while you prepare the chicken so the flavors can meld.
Prepare the chicken. If you are using one large chicken breast, slice it evenly to make portions similar in thickness to mini fillets. Place 200 g boneless skinless mini chicken breast fillets (or the evenly sliced large breast) into a shallow dish. Pour 125 ml buttermilk over the chicken and season with a little sea salt and black pepper to taste. Turn the chicken pieces to coat them in the buttermilk. Let the chicken sit and marinate for 15–30 minutes; this mildly tenderizes the meat and helps the coating adhere.
Preheat the oven and prep the tray. Preheat your oven to 200°C (about 400°F). Line a baking tray with parchment paper, or set a wire rack on a tray and lightly oil the rack so the coated chicken can crisp all around.
Make the crumb coating. Place 60 g cornflakes in a food processor and pulse until they are crushed into coarse crumbs. If you don’t have a food processor, place the cornflakes in a sealed bag and crush them with a rolling pin. Transfer the crushed cornflakes to a shallow bowl and stir in 1 tablespoon panko breadcrumbs, ½ teaspoon ground cayenne pepper (optional), ½ teaspoon ground garlic (optional), and a pinch of sea salt and black pepper. Mix well so the spices are evenly distributed.
Coat the chicken. Remove each piece of chicken from the buttermilk, letting excess drip back into the dish. Dredge the wet chicken in the cornflake-panko mixture, pressing the crumbs firmly onto both sides so they adhere well. Transfer the coated pieces to the prepared baking tray or wire rack. Arrange them so they have space and aren’t touching.
Oil the coating and bake. Drizzle or brush 60 ml extra-virgin olive oil evenly over the coated chicken pieces; this helps the crumbs brown and crisp in the oven. Place the tray in the preheated oven and bake for about 18–22 minutes, turning once halfway through if you are not using a wire rack, until the chicken is golden brown and cooked through. The internal temperature should reach 75°C (165°F) or the juices should run clear when pierced.
Toast the buns and prepare toppings. While the chicken finishes baking, split the 4 burger buns and toast them lightly, either in the oven for a couple of minutes or on a skillet until golden. Slice 1 large salad tomato and thinly slice 1 large red onion. Wash and dry a handful of fresh lettuce leaves and set out everything for assembly.
Assemble the burgers. Spread a generous spoonful of the chilled spicy mayo onto the bottom half of each toasted bun. Place a few lettuce leaves over the mayo, followed by a baked chicken fillet on each bun. Top each fillet with a couple of sliced tomatoes and some red onion. Spoon a little more spicy mayo onto the top bun if you like extra sauce, then close the burger.
Serve immediately. Serve the Oven Fried Chicken Burger with Spicy Mayo right away while the chicken is still hot and crisp. These burgers pair well with oven-baked fries or a simple green salad for a balanced meal.

Notes and substitutions

If you prefer less heat, reduce the sriracha to ½ tablespoon, or omit the ½ teaspoon ground cayenne pepper in the crumb mix.
The optional finely chopped 50 g pickles in the spicy mayo add a bright tang. Leave them out if you don’t like pickles, or swap in a teaspoon of pickle juice for extra zing without the texture.
For a crisper crust, use a wire rack over a baking tray so hot air can circulate; for easier cleanup, bake directly on parchment paper but flip the chicken halfway through baking.
If you don’t have buttermilk, make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 125 ml milk and letting it sit for 5 minutes before using.

Storage

Leftover chicken will keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C (350°F) oven for 8–10 minutes to help restore some crispness. Keep the spicy mayo chilled and store it separately; it will keep for up to 3 days in the refrigerator.

Final thoughts

This Oven Fried Chicken Burger with Spicy Mayo is a great way to get that takeout taste with less oil and a whole lot of personality. The crunchy cornflake and panko coating gives serious texture, while the simple spicy mayo brings creaminess and heat. Build each burger with fresh lettuce, tomato, and onion for contrast, and don’t be shy with the sauce—its tang and spice are what make the sandwich sing. Enjoy these at a casual dinner, and consider doubling the recipe if you’re feeding hungry guests; the components come together so easily that you’ll have no trouble keeping everyone satisfied.

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Oven Fried Chicken Burger with Spicy Mayo

Crispy oven-fried chicken tenders tucked into toasted buns with spicy mayo and fresh salad for a lighter burger treat.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

150 g mayonnaise
1 tablespoon sriracha sauce
1 garlic clove garlic finely grated
50 g pickles finely chopped, optional
125 ml buttermilk
200 g boneless skinless mini chicken breast fillets or 1 large chicken breast evenly sliced
sea salt and black pepper to taste (for seasoning buttermilk and crumbs)
60 g cornflakes
1 tablespoon panko breadcrumbs
60 ml extra-virgin olive oil
1/2 teaspoon ground cayenne pepper optional
1/2 teaspoon ground garlic optional
4 burger buns halved
1 large salad tomato sliced
1 large red onion finely sliced
fresh lettuce leaves a handful

Instructions

Make the spicy mayo by combining the mayonnaise, sriracha, grated garlic and finely chopped pickles (if using) in a small bowl; mix until smooth, then refrigerate until ready to use.
Place the buttermilk in a large bowl and season with sea salt and black pepper; add the chicken pieces and turn to coat. Cover and refrigerate for 1–2 hours, or overnight if time allows.
Preheat the oven to 180°C (365°F). Line a baking tray with parchment paper and set it on the middle rack.
Pulse the cornflakes, panko, olive oil and optional spices (cayenne and ground garlic) in a food processor until they form fine crumbs; season the crumb mixture with salt and pepper to taste and transfer to a large bowl.
Remove each chicken piece from the buttermilk, letting excess drip off, then press into the crumb mixture to coat evenly, patting so the crumbs stick.
Arrange the coated chicken on the prepared tray with some space between pieces; lightly brush or spray the top with a little olive oil.
Bake for about 20 minutes, or until the chicken reaches an internal temperature of 73°C (165°F) and the coating is golden and crisp.
During the last 5 minutes of baking, place the halved buns cut-side up on the tray to toast until crisp.
To assemble each burger, layer lettuce, a slice of tomato and red onion on the bottom bun, add a chicken tender, spread spicy mayo on the top bun, then close and serve immediately.