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The chicken burger is a popular fast-food choice for many people. Made with a succulent chicken breast that is fried in hot oil. This process creates a crunchy experience that has proven to be a great alternative to the traditional beef burger. One of the key elements to building a successful chicken burger is to season the chicken breast with a blend of flavours.
This will ensure that the burger patty is marinated correctly and cooked to perfection. You can choose various toppings to add to the Chicken burger, such as mayonnaise, crisp lettuce, fresh tomatoes, and tangy pickles. Some people like to add avocado, cheese, and salami to the burger.
Chicken breast, Burger buns, Lettuce leaves, Buttermilk, Dijon mustard, Egg, Paprika powder, Celery salt, Corn starch flour, Dried thyme, Garlic powder, Ginger powder, All-purpose flour.
Two types of chicken meat can be used for this recipe. The first option is chicken breast, a lean protein that is easier to eat than other meat pieces. The second option is boneless chicken thighs, which are juicier than chicken breasts; however, they can be thicker in size and provide a more substantial patty as compared to chicken breasts. The best burger buns are brioche buns; they have a soft, chewy texture with a sweet element that complements the savory chicken. Lettuce leaves add another layer of texture and freshness to the burger.
Buttermilk helps to tenderize the chicken, adds a slightly tangy flavour, and creates a moist and flavourful product. Dijon mustard is included in the marinade part of the sauce, which is mixed in with the liquid aspect of this dish to add a tangy and sharp flavour to the dish.
Paprika powder adds a mild sweetness to the liquid marinade as well as the flour. Celery salt adds a savoury depth with a slight hint of a herbal flavour. As a substitute, you can use celery seed, or a combination of parsley and salt, or garlic salt. The addition of dried thyme adds a warm, earthy flavour to the chicken. Garlic and ginger powder add a warm and zesty kick to the chicken’s flavours. You can substitute celery salt, paprika powder, ginger, and garlic powder with regular chicken seasoning that is available at most supermarkets.
Start by preparing the ingredients for the crispy chicken patty. The three main aspects for the coating consists of the buttermilk, batter and the marinade.
What is buttermilk? It is a mixture of milk and acid components like white vinegar or lemon juice. This unique combination tenderizes the chicken, and softens the meat. Mix the two ingredients in a bowl and let them rest for about five to ten minutes. This allows the milk to curdle and form bubbles around the edges.
While waiting for the buttermilk to curdle, prepare the chicken by rinsing and cutting the chicken breast into halves. Ensure the size and thickness of the chicken so that it cooks evenly. The chicken must be completely thawed before the frying stage.
The next step is to make the marinade, prepare a large mixing bowl and pour the buttermilk. Crack one egg, then add Dijon mustard, paprika, and celery salt. Whisk the egg and thoroughly mix all the ingredients. Gently add the chicken breast into the marinade, cover with cling wrap, and let it rest in the fridge for at least thirty minutes. Marinating the chicken will not only deepen its flavour but also tenderize it.
The next thing to do is to prepare a wide plate and add the following ingredients: all-purpose flour, corn starch flour, dried thyme, paprika, garlic powder, and ginger powder. Keep in mind that ginger and garlic powder already contain salt. Therefore, it is unnecessary to add more salt. Gently, mix all the batter ingredients.
Before beginning to coat the marinated chicken, lay out the ingredients in the following order; marinated chicken, batter, and preheated vegetable oil. When that is done, preheat the vegetable oil to 190ºC / 374ºF in a pot, or a deep fryer.
Now, lift one chicken breast from the marinade mixture, hold it firmly in the air for two to three seconds for the liquid to drip, and then gently place the chicken in the batter mixture. Flip the chicken to coat the other side as well. Cover all the grooves of the chicken with the batter for extra flavour and texture.
Once the chicken is coated with the batter mixture, place it straight into the preheated oil instead of piling them on top of each other. Piling them on top of each other causes the batter mixture to stick to itself rather than adhering to the chicken surface. Drop a tiny piece of batter and count how many seconds it takes to rise back up to the surface. If the batter rises to the surface within three to five seconds, it is ready to fry the chicken.
It is possible to fry the chicken at 175ºC (350ºF) or 200ºC (392ºF); however, cooking at a low temperature takes longer for the chicken to get cooked, which means there is a longer time for the batter to absorb the oil. This results in the chicken being cooked, but the batter won’t be crispy. Cooking at a high temperature can quickly burn the batter and spoil the oil. So, it is optimal to fry the chicken between 180ºC (356ºF) and 190ºC (374ºF) to achieve a crispy, golden brown finish.
Fry the chicken for three minutes and remove from the oil. Let it rest for thirty to sixty seconds in a colander or a mesh strainer, which allows the oil to drain, and then fry the chicken again for another two minutes. This double-frying makes the chicken extra crispy.
Apply butter on the inside surface of the buns and toast them for one minute on medium-low heat. Assemble the burger by layering the chicken on top of the bottom bun, then add lettuce, gochujang-mayo sauce, and complete it with the top bun. Enjoy the crispy and flavourful chicken burger with a side of fries and drinks.
The classic sides to serve with a chicken burger are well-seasoned fries, fresh coleslaw, and crispy onion rings. Light and refreshing options include a mixed Green salad with light vinaigrette, a crunchy and cooling cucumber salad with lemon dressing, or grilled vegetables for extra flavour. If you have a stomach for two, enjoy the chicken burger with creamy mac and cheese, hearty potato salad, sweet and flavourful corn on the cob, or tangy BBQ chicken wings.
Crispy chicken burgers are best enjoyed when made freshly. If you plan on making a large batch of crispy chicken burgers, then it is recommended to separate the vegetables, topping, buns, and chicken However, if you want to have a quick and convenient meal ready in the fridge, it can be stored there when tightly sealed. Allow the chicken burger to cool down to room temperature. Then, tightly wrap it with aluminium foil and keep it in an airtight container. The assembled burger can be stored for up to two days in the fridge, and the chicken itself can be stored for up to four days in the refrigerator.
To reheat the assembled chicken burger, place it in a microwave and heat for two minutes. Then, heat in thirty-second intervals until the burger reaches the desired temperature. Frozen chicken patties must be thawed before reheating, and it is best to reheat them in a pan on the stovetop. Then, assemble the burger using fresh ingredients or separate them to enjoy.