What makes crispy chicken burger a good choice?
The secret to a great crispy chicken burger lies in the contrast between the crunchy coating and the tender meat inside. By flattening the chicken breasts before cooking, you ensure they cook evenly and stay juicy. Panko breadcrumbs are lighter than traditional ones and absorb less oil while providing a superior crunch. Serving it on a toasted brioche bun adds a hint of sweetness that balances the savoury flavours perfectly.
A step-by-step guide to crispy chicken burger
Prepare the chicken: Slice each chicken breast in half lengthways to create two thinner fillets. Place the pieces between layers of plastic wrap and flatten them slightly with a heavy pan so they are of even thickness. Season the meat on both sides with salt and pepper. Set the fillets aside while you prepare the three coating stations in separate bowls.
Coat the fillets: Set up one bowl with flour, a second with beaten eggs, and a third with panko breadcrumbs mixed with paprika and garlic powder. Dip each piece of chicken into the flour and shake off any excess. Dip it into the egg and then press it firmly into the breadcrumbs until it is fully covered. Repeat this process for all the chicken pieces until they are ready to fry.
Fry the chicken: Heat the oil in a large frying pan over a medium heat until it is hot. Carefully place the breaded chicken into the pan and cook for about five minutes on each side. The coating should be a deep golden brown and the chicken should be cooked through. Place the finished chicken on kitchen paper to drain any extra oil before serving.
Assemble the burger: Toast the brioche buns lightly in a dry pan until they are warm and slightly crisp. Spread a tablespoon of mayonnaise on the bottom half of each bun and add a layer of shredded lettuce. Place the hot fried chicken on top of the lettuce and close the bun. Serve your crispy chicken burger immediately while the coating is still very crunchy.
Tips to make crispy chicken burger even better
To ensure your crispy chicken burger has the best texture, always make sure the oil is at the right temperature before frying. If the oil is too cold, the breadcrumbs will soak up the fat and become greasy instead of crunchy. You can check the heat by dropping a single breadcrumb into the pan to see if it sizzles immediately. Do not crowd the pan as this will lower the temperature and stop the chicken from browning properly. If you are making several burgers, keep the first ones warm in a low oven on a wire rack.
Using a wire rack instead of a plate prevents steam from making the bottom of the chicken soft. Always let the chicken rest for a minute before putting it in the bun to keep the juices inside.
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