Crispy chicken burger—a delicious and flavorful burger, perfect for Sunday or to cure a hangover. The burgers are filled with chili mayo, guacamole and a little salat. But you can put in whatever you like. I baked the burger buns myself from this recipe (but I bought some, too). I made 4 large burgers with whole chicken breast fillets, but they were a bit of a mouthful(!), so I’d suggest cutting the chicken pieces (as in the recipe) to make 8 burgers in total. Enjoy!
4 large chicken breast fillets
100 g panko bread crumbs or ordinary bread crumbs
2 tsp. garlic powder
2 tsp. paprika
Salt and pepper
4 eggs, whisked
Oil and butter for frying
Homemade chili mayo
Optional pickled onion
Flatten the chicken breast fillets and divide each piece into 2 so you have 8 pieces of chicken. Using a large bowl, mix together the panko bread crumbs, garlic powder, paprika and salt and pepper. In another large bowl, whisk the eggs together. Toss each piece of chicken in the eggs first and then the bread crumbs. Repeat with all the pieces. You also also “double dip” the chicken, if you like.
Heat a pan with oil and butter. Fry the chicken pieces at medium heat for 3-4 minutes on each side. It’s important that the pan isn’t too hot, because then the chicken will be dark on the outside before it’s cooked through. Let the chicken pieces drip onto a piece of paper towel.
Assemble the burgers with chilli mayo, lettuce, chicken, guacamole, cucumber and tomato slices and onions. Serve immediately. Enjoy!