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Crispy Buffalo Chicken Breakfast Burrito

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Ingredients

For the chicken:

  • Cornflakes crushed
  • Flour
  • Egg
  • Thin chicken cutlets
  • Salt
  • Pepper
  • Fry oil of choice
  • Franks red hot
  • 2 tbsp butter

The blue cheese “sauce”:

  • 2 tbsp of sour cream or yogurt
  • Blue cheese crumbles
  • Chopped chives
  • Sea salt
  • Pepper

The rest:

  • Tortilla
  • 2 eggs
  • 1 tbsp butter
  • 1/2 avocado
  • Shredded mozzarella cheese

Instructions

  • Add corn flakes to a plastic bag and smash until they are crushed. Add your fry ingredients to 3 bowls: flour, eggs and cornflakes. Starting with the flour, then eggs, then cornflakes, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
  • Add fry oil to a large skillet. While that heats up, melt hot sauce and butter in a small pot. When oil reaches 350, add chicken. Cook for about 2-3 min per side or until chicken is a deep golden brown. Transfer to a cooling rack and top with buffalo sauce. Chop chicken into cubes.
  • Add butter to a hot skillet. Whisk eggs in a bowl and season with salt and pepper. Add to skillet. After about 30 seconds, fold eggs toward center of pan and turn off heat. Let eggs finish cooking through.
  • Slice avocado and make blue cheese sauce. Add mozzarella to the tortilla along with crispy chicken. Add avocado slices, sauce and eggs. Fold tortilla.
  • Add a little butter to a pan and add folded tortilla. Using a press (if you have one) let burrito cook for about 2-3 min per side or until golden brown and melty. Slice in half and enjoy!