THETASTEJOURNAL.COM

Today, we’re making delicious chicken burgers! Burgers are such a classic favorite around the globe. Chicken burgers are super easy to make right at home! This recipe will guide you to create a juicy chicken breast, perfectly battered to give you that delightful crunch in every bite.

When it comes to toppings, the possibilities are endless! You can go for classic mayo, crisp lettuce, fresh tomatoes, and tangy pickles. Some fun additions include creamy avocado, a slice of cheese, or even some beef salami.

Ingredients

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.

This recipe can utilize two types of chicken meat: chicken breast, which is lean and easy to eat, or boneless chicken thighs, which are juicier and can create a more substantial patty. Brioche buns are the best choice, offering a soft, chewy texture with a sweet element that complements the savory chicken. Fresh lettuce adds an extra layer of texture.

Most fast food restaurants use buttermilk to coat the chicken, as it tenderizes the meat, adds a tangy flavor, and keeps it moist. Dijon mustard in the marinade contributes a sharp taste. Paprika powder offers mild sweetness, while celery salt provides a savory depth. Dried thyme adds earthiness, and garlic and ginger powder bring savoriness. You can substitute spices with general chicken seasoning found in supermarkets.

Instruction

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.

Buttermilk is a mixture of milk and an acid like white vinegar or lemon juice, which tenderizes chicken and softens the meat. Mix the two in a bowl and let it rest for 5-10 minutes to curl and bubble. While waiting, rinse and cut the chicken breast in half, ensuring even size for cooking. Make sure the chicken is completely thawed before frying.

To make the marinade, pour buttermilk into a large bowl and add one cracked egg, Dijon mustard, paprika, and celery salt. Whisk to combine. Add the chicken breast, cover with cling wrap, and refrigerate for at least thirty minutes to enhance flavor and tenderness.

Prepare a wide plate and add all-purpose flour, corn starch flour, dried thyme, paprika, garlic powder, and ginger powder. Since the ginger and garlic powders already have some salt, no extra salt is needed. Gently mix all the ingredients.

Prepare the ingredients: marinated chicken, batter, and preheated vegetable oil at 190ºC / 374ºF in a pot or deep fryer. Lift a chicken breast from the marinade, let excess liquid drip for a few seconds, then dip it into the batter, ensuring both sides are coated for extra flavor and texture. After coating the chicken with batter, place it directly into the preheated oil without stacking. Stacking causes the batter to stick together instead of to the chicken. Drop a small piece of batter into the oil; if it rises in three to five seconds, the oil is ready for frying.

Fry chicken at 180ºC (356ºF) to 190ºC (374ºF) for optimal crispiness. Cooking at lower temperatures can result in soggy batter, while higher temps risk burning. Fry the chicken for 3 mins, then let it rest in a colander for 30 to 60 seconds to drain oil. Fry again for 2 mins for extra crispiness. Butter the inside of the buns and toast for one minute on medium-low heat. Assemble the burger with chicken on the bottom bun, then add lettuce, gochujang-mayo sauce.

What can you serve with Chicken Burger?

The classic sides to serve with a chicken burger are well-seasoned fries, Coleslaw, and crispy onion rings. Light and refreshing options include a mixed Green salad, 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.

How to Store and Reheat a Chicken Burger?

For the best chicken burgers, prepare them fresh. If making a large batch, store vegetables, toppings, buns, and patties separately. Let the burgers cool, then wrap each in aluminum foil and place in an airtight container. The assembled burger lasts up to two days in the fridge, while chicken patties can be stored for four days. To reheat an assembled burger, microwave for two minutes, then in 30-second intervals until warm. Thaw frozen chicken patties before reheating in a pan, then assemble with fresh ingredients.