Crispy Chicken Burger
A crispy chicken burger starts with a chicken breast sliced in half and flattened, so it cooks through quickly and stays juicy. The fillets are coated in seasoned flour, egg and spiced panko, shallow-fried until deep golden, then tucked into a toasted brioche bun with mayo and lettuce. It is ready in about 45 minutes and makes four burgers.
- Total
- 44 min
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 4
- Per 1 burger
- 855kcal
Before you start: crispy chicken burger
Slicing the breast in half and flattening it is what makes the burger work. Thin, even fillets cook through before the coating burns, and they fit neatly in a bun. Panko crumbs are larger and drier than ordinary breadcrumbs, so they stay crunchier. Set up the three dishes in a row so you can dip with one hand and keep the other clean.
How to make a crispy chicken burger
Tap a time to start a timer.
- Prepare the chicken Slice each chicken breast in half horizontally to make four thinner fillets. Place them between two sheets of cling film and bash with a rolling pin to an even thickness of about 1.5cm. Pat dry with kitchen paper.
- Set up the coating Mix the flour with the salt and pepper in one shallow dish. Put the beaten eggs in a second dish. Mix the panko with the paprika and garlic powder in the third.
- Coat the fillets Dip each fillet in the flour and shake off the excess, then the egg, then press it firmly into the panko, turning to coat every side. Heat the oven to 140°C (120°C fan), gas 1, to keep the first batch warm.
- Fry in two batches Heat the oil in a large frying pan over a medium heat. Fry two fillets for on each side, until deep golden and cooked through. Check that there is no pink, the juices run clear, or the middle reaches 75°C. Transfer to a wire rack over a tray in the oven and repeat with the other two.
- Toast the buns Toast the cut sides of the buns in a dry frying pan for , until golden.
- Build the burgers Spread mayonnaise on the base of each bun and top with lettuce and a hot fillet. Rest for , add the bun tops and serve immediately.
Serving and extras
Chips and coleslaw are the usual side. For a no-frying version of the coating, see air fryer crispy chicken, and if you want a classic beef version for the same buns, try a homemade burger.
Common problems and fixes for Crispy Chicken Burger
- The coating is greasy rather than crisp.
- The oil was not hot enough. It is ready when a pinch of panko sizzles at once, but does not burn. Fry only two fillets at a time and drain on a wire rack.
- The coating falls off in the pan.
- Pat the chicken dry before flouring, and press the panko on firmly. Turn the fillets only once.
- The chicken is dry on the outside and raw in the middle.
- The fillets were too thick or the heat too high. Flatten them evenly to 1.5cm and fry over a medium heat. Check the middle is steaming hot and white, with no pink.
Frequently asked questions about Crispy Chicken Burger
Can I bake the chicken instead of frying?
Yes. Spray the coated fillets with oil, put them on a lined tray and bake at 200°C (180°C fan), gas 6, for 20–25 minutes, turning halfway, until golden and cooked through. The coating is less crisp than fried.
How do I keep the coating crunchy?
Drain the fillets on a wire rack rather than a flat plate, because trapped steam softens the underside. Assemble the burgers only when you are ready to eat.
What can I use instead of brioche buns?
Sesame seed buns, soft white rolls and ciabatta rolls all work. Toast them so they hold up to the juicy filling.
Can I use ordinary breadcrumbs?
Yes, but the coating is a little denser and less crunchy than with panko. Fry in the same way.
How did you like the recipe?
4.6 / 5 · 35 ratings
