Chicken Burger
Shallow-fried in a pan, a flattened chicken breast with a golden breadcrumb coating makes a chicken burger that is crisp outside and tender inside. It takes a three-step flour, egg and crumb coating, about 8 minutes in the pan for each batch, and a quick toast for the buns. This recipe makes four burgers with melted cheese, lettuce and tomato, and the whole thing is ready in 40 minutes.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 765kcal
Getting a crisp coating on chicken burger
The order of the coating and the temperature of the oil decide how crisp the crust is. Flour dries the surface of the chicken so the egg clings, and the egg glues the crumbs in place. Shallow-frying at a steady medium heat browns the crumbs at the same pace as the chicken cooks, so aim for oil that sizzles a crumb at once without smoking. Breast fillets also cook more evenly once they are flattened to the same thickness.
Method for chicken burger
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- Flatten the chicken Put each fillet between two sheets of cling film and beat it with a rolling pin until it is an even 1.5cm thick. Season both sides with the salt and pepper.
- Coat the fillets Put the flour, beaten eggs and breadcrumbs in three separate bowls. Dip each fillet in the flour and shake off the excess, then in the egg, then press it into the crumbs on both sides. Rest on a plate for to set the coating. Wash your hands and any surfaces afterwards.
- Heat the oil Pour 2 tbsp of the oil into a large frying pan and heat over a medium heat for , until a breadcrumb sizzles at once when dropped in.
- Fry in two batches Cook 2 fillets at a time for on each side, until golden and the middle reaches at least 75°C, with no pink meat. Drain on kitchen paper, then add the rest of the oil for the second batch. Keep the first batch warm in the oven at 120°C (100°C fan), gas ½.
- Melt the cheese and toast the buns Lay a slice of cheese over each fillet in the pan for the last minute of cooking, with a lid on, so it melts. Toast the buns cut-side down in the wiped pan for .
- Build the burgers Spread mayonnaise on both halves of the buns. Add lettuce, tomato and the hot chicken, close the buns and serve straight away.
What to serve with it
Serve the burgers with oven chips or thick-cut wedges and a crisp slaw. A slice of gherkin or pickled red onion gives the richness a sharp edge. For an upgrade on the bun, try homemade brioche burger buns.
For a beef burger instead, a smash burger is just as quick.
Common problems and fixes for Chicken Burger
- The coating comes off in the pan.
- Shake the excess flour off before the egg, press the crumbs on firmly and rest the coated fillets for 5 minutes. Turn them only once, as moving them around loosens the crust.
- The crumbs are dark brown but the chicken is raw in the middle.
- The oil was too hot or the fillet was too thick. Beat each one to an even 1.5cm, fry over a medium heat and check for 75°C in the thickest part. If the crust is dark before it gets there, lower the heat and finish in the oven.
- The chicken is greasy.
- Oil that is not hot enough soaks into the crumbs. Wait until a crumb sizzles at once, and drain the fillets on kitchen paper straight after frying.
Frequently asked questions about Chicken Burger
How do I know when a chicken burger is cooked?
The middle should reach at least 75°C, with no pink meat and clear juices. A meat thermometer in the thickest part is the most reliable check.
Can I prepare it ahead?
Yes. Coat the fillets up to 4 hours in advance and keep them covered in the fridge. Do not build the burgers until you are ready to eat, so the buns stay soft and the crumbs stay crisp.
Can I bake it instead of frying?
Yes. Spray the coated fillets with oil, put them on a baking tray and bake at 220°C (200°C fan), gas 7, for 20 minutes, turning once, until golden and 75°C inside. The crust is a little less crisp than fried.
Which breadcrumbs are best?
Panko gives the crunchiest crust. Ordinary dried crumbs work well too, but press them on firmly.
How did you like the recipe?
4.8 / 5 · 40 ratings
