Chicken Patty

HONEY MUSTARD MAYO
1/2 c. mayonnaise
1/4 c. yellow mustard
1 tbsp. honey
1/4 tsp. smoked paprika
Kosher salt

CHICKEN PATTY & ASSEMBLY
1 lb. ground chicken
1 shallot
1 tbsp. all-purpose flour
2 tsp. garlic powder
1/2 tsp. kosher salt, plus more
1/4 tsp. freshly ground black pepper
1 c. finely crushed cornflakes
Vegetable oil, for frying (about 2 c.)
6 hamburger buns
1/2 head of iceberg lettuce, shredded
Sliced beefsteak tomatoes and/or bread-and-butter pickles, for serving

Make Ahead: Mayo can be made 3 days ahead. Store in an airtight container and keep refrigerated.
CHICKEN PATTY & ASSEMBLY

In a medium bowl, mix mayonnaise, mustard, honey, and paprika; season with salt. Refrigerate until ready to use.

In large bowl, mix chicken, shallot, flour, garlic powder, salt, and pepper. Form into 6 (about 3-oz.) patties.

In a shallow bowl, spread cornflakes in an even layer. Press patties into cornflakes on both sides.

Into a large, straight-sided skillet or Dutch oven fitted with a deep-fry thermometer, pour oil to a depth of 1″. Heat over medium-high heat until thermometer registers 350º. Working in batches, cook patties, flipping once, until golden brown and cooked through, 2 to 3 minutes per side. Transfer patties to a paper-towel lined plate; season with salt.

Spread honey mustard mayo on cut sides of each bun. Place lettuce on bottom bun, top with tomato and/or pickles and a chicken patty, and close with top bun.