Crispy chicken burger recipe
Ditch the fast food joint and make your own healthier, tastier chicken burgers. This version is made in the oven instead of frying.
Ingredients
- 4 chicken breasts
- 300 ml buttermilk, or use 300ml (10floz) milk and 1tbsp lemon juice
- 100 g plain flour
- 2 tsp cayenne pepper or paprika
- 1 tsp garlic powder
- 1 pinch each of salt and pepper
- 1 –2tbsp vegetable oil
- 4 burger buns, halved
- 4 tbsp mayonnaise mixed with 2tbsp Sriracha hot sauce or sweet chilli sauce
- 0.2 iceberg lettuce, shredded
- 2 gherkins, sliced
- 1 avocado, peeled, stone removed and sliced
Details
- Cuisine: American
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Put the chicken breasts between two sheets of clingfilm and give them a good bash with a rolling pin. We are trying to get the chicken to about 2cm (¾in) thick.
- Put the buttermilk into a bowl and add the chicken. Leave it covered in the buttermilk for 1–2 hours.
- Preheat the oven to 220°C/425°F/gas mark 7.
- In a large bowl or deep tray, mix together the flour, cayenne pepper, garlic powder and salt and pepper.
- Take the chicken and shake off any excess buttermilk, then thoroughly coat the chicken in the seasoned flour.
- Place the coated chicken breasts on the lined baking tray and drizzle with the oil. Put them in the oven and immediately reduce the oven temperature to 200°C/400°F/gas mark 6.
- Cook the chicken for 10 minutes, then reduce the temperature further to 180°C/350°F/gas mark 4 and cook for a further 15 minutes. One minute before taking the chicken out of the oven, pop the halved burger buns, cut-side up on a baking tray and toast.
- Spread a little of the spicy mayo on each bun, top with shredded lettuce, then the crispy chicken, gherkins, avocado and a little more of the spicy mayo. Top with the bun lid and serve.
This recipe is from Fakeaway: Healthy Home-cooked Takeaway Meals by Chris Bavin. Published by DK on 23 January 2020, £14.99. DK.com.
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