Chicken burger
🧾 Ingredients (serves 4)
For the chicken patties:
• 2 chicken breasts (halved horizontally to make 4 fillets)
• 1 cup buttermilk (or ¾ cup milk + 1 tbsp vinegar)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
For the coating:
• 1½ cups all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper
• ½ tsp dried oregano
• Salt and pepper to taste
For frying:
• Vegetable oil (for shallow or deep frying)
For assembling:
• 4 burger buns (toasted)
• Lettuce leaves
• Tomato slices
• Pickles (optional)
• Mayonnaise or spicy sauce
Method
1. Marinate the chicken
◦ Mix buttermilk, salt, pepper, and paprika.
◦ Add chicken fillets and marinate for 1–2 hours.
2. Prepare the coating
◦ Combine flour, cornstarch, and spices in a bowl.
◦ Mix well to distribute seasoning.
3. Dredge and rest
◦ Remove chicken from marinade, coat in flour mixture.
◦ Press firmly to create a thick crust.
◦ Rest on a rack for 10–15 minutes.
4. Fry until crispy
◦ Heat oil to 175°C (350°F).
◦ Fry chicken fillets until golden and cooked through (about 4–5 minutes per side).
◦ Drain on paper towels or a rack.
5. Assemble the burger
◦ Spread mayo or sauce on toasted buns.
◦ Layer lettuce, tomato, fried chicken, and pickles.
◦ Top with bun and serve hot.
💡 Tips
• Double dredge for extra crunch: dip fillets back in marinade, then flour again.
• Spicy twist: Add hot sauce to the marinade or use spicy mayo.
• Make it cheesy: Add a slice of cheddar or pepper jack before assembling.
• Crisp lettuce and soft buns make all the difference in texture.
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