Chicken burger is a very popular type of fast food. It is available in most fast food restaurants, but not only there. Chicken burger includes roll, crispy boneless chicken, sauce and vegetables. The meat that is the basis of a chicken burger is most often chicken breast fillet. The fillet is seasoned with spices such as salt, pepper, paprika, garlic and onion. Once seasoned, the meat is coated in an egg or batter, then in breadcrumbs or corn flakes. Corn flakes, or a combination of cornflakes with breadcrumbs, are fairly popular coatings for meat. I coated the burgers from the recipe below a bit differently, in breadcrumbs and millet flakes. The millet flakes gave the fried meat a nice crispiness.
Fried chicken is often served in a very simple way, with a small amount of toppings. Most often it is mayonnaise sauce and lettuce but it can also be crispy bacon, onion, gherkin or cheese. Chicken burger can be served for lunch, picnic or as a snack. I recommend you the following recipe for chicken burgers and encourage you to make them at home.
Ingredients for chicken burger.
- 350 g chicken breast (2 medium-sized chicken filets)
- 6 tablespoons of millet flakes
- 6 tablespoons of breadcrumbs
- 1/4 teaspoon of sweet paprika powder
- 2/3 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of herbs de Provence
- 1 small egg
- 60 g all-purpose flour
- 100 ml milk
- 4 tablespoons of mayonnaise
- 2 tablespoons of chopped green onion
- 1/2 teaspoon of lemon juice
- oil for frying
- 4 rolls
- salad leaves
How to make chicken burger.
Wash, dry the chicken breasts and cut each one lengthwise to make two pieces. Put the egg, salt, pepper, herbs, ground paprika, flour and milk into a bowl. Mix thoroughly. In a separate bowl, combine the breadcrumbs with the millet flakes.
Flatten the chicken breasts slightly with a meat pestle, then soak them in the batter, after which coat them in the flakes mixture. Pour the oil into a frying pan, heat it up and when hot, place the meat in. Fry the chicken over a medium heat until golden brown on both sides. Transfer the fried meat on a paper towel to drain it from excess oil.
Combine the mayonnaise, lemon juice and green onion in a cup.
Cut the burger rolls in half lengthwise and grill each half for a few seconds on a hot grilling pan. Next, spread mayonnaise on the buns, arrange a few leaves of lettuce, fried chicken, then mayonnaise again. Cover with the top bun half.
Good to know when making chicken burger.
I fry the meat for about 8 minutes on both sides. The heat on which you fry the meat should not be too low, otherwise the meat will soak up the oil. On the other hand, if the heat is too high, the meat will burn on the outside and the inside will be still be raw. Well-heated oil and a medium-sized heat are therefore best for frying the meat.
There should be enough oil in the frying pan to cover half of the meat. I don’t deep-fry the meat but you can.
I served the chicken burgers in plain rolls, but you can serve them in any kind of roll.
Do you like dishes with chicken? If so, try our recipe for Chicken in pancake batter.