Crispy Chicken Burgers
Tuesday, January 10, 2023
Crunchy, crispy, tender, juicy, fried chicken breasts tucked into very fortunate buns, along with a hefty drizzle of honeyed sriracha, and some freshly shredded iceberg. Chick-a-boom!
These chicken burgers have definitely become a craveable dinner for us, thanks to Don't Go Bacon My Heart food blog.
The breasts always turn out CRISPY, CRUNCHY, yet the chicken itself is never dry, or tough, but rather, I daresay, succulent. And the finishing touches of the 'fillings' just bring everything together. Flavour on flavour!
Though I never stray from the prep, the marinade, the spices, the coating methods and frying, I do like to try out different buns, from soft Portuguese rolls to Brioche, and beyond. Also along with always using the Honeyed Sriracha, I switch between shredded iceberg with mayo, (or sriracha mayo) to crunchy, fresh coleslaw. Both go perfectly, for us, and mayhaps for you, too.
I know that frying can seem like a hassle, but this recipe is really straightforward, and so worth it.
Before marinating in buttermilk, pounding the chicken breasts, with a mallet or rolling pin, ensures even thickness, so they cook evenly. Plus it tenderizes the meat.
And then there's the magic of spiced, buttermilk marinade, further tenderizing the chicken breasts, whilst getting those flavours intact.
So, if you are craving the crunch of that classic fried chicken, just make it yourself, and tuck it in a bun. It's finger licking good! Munch on that!
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Oodles of thanks to Don't Go Bacon My Heart food blog for
this celebration of taste, for The Last Wonton.
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CRISPY CHICKEN BURGERS ~ 4 Servings
4 Boneless, Skinless, Chicken Breasts
2 cups Shredded Iceberg Lettuce tossed with mayo (Or 1 generous cup coleslaw)
Runny Honey + Sriracha, 50/50 ratio (or to your spice level preference)
4 Burger Buns, pan grilled
4 cups (or more) Oil for frying - Canola, Peanut, Corn, Sunflower - you pick
1 1/4 cups Buttermilk
1 teaspoon EACH: Paprika and Salt
1/2 teaspoon EACH: Onion powder, Garlic powder, Freshly ground Black Pepper, Cayenne
1 3/4 cups All Purpose Flour
2 teaspoons Paprika
1 teaspoon EACH: Baking powder, Salt
1/2 teaspoon EACH: Onion powder, Garlic powder, Cayenne, Freshly ground Black Pepper
1. Lay chicken breasts on a flat surface and cover with a sheet of cling film (pinch around the edges so no juices escape). Pound with a rolling pin or mallet until even thickness, but not so much they start to tear apart. You're looking for around 3/4" thickness. If the breasts are particularly long you can cut off the very end of the tail to make them more circular and burger shaped (keep in mind they will also shrink slightly when frying).
2. In a large bowl, combine 1 1/4 cups buttermilk with 1 tsp each: paprika & salt and 1/2 tsp each: onion powder, garlic powder, cayenne pepper and black pepper. Place in your chicken breasts, use tongs to fully coat then tightly cover with cling film and marinate in the fridge. 4 hours minimum recommended or up to overnight. but just as long as you have time for.
3. Take the chicken out the fridge 30 minutes before needed to bring close to room temperature.
7. In batches of 1-2 (depending on pot size), carefully place your chicken in the hot oil. The temperature will likely drop, and that's fine, but make sure the temperature stays at around 165C/300F as the chicken fries. Depending on the size and thickness of your breasts you're looking at around 4-5mins on one side, then flip and continue frying until golden.
8. Carefully remove and rest on wire rack with paper towels underneath (don't place directly on paper towel or they'll lose crispiness). Bring oil temp back up to 180C/356F between each batch.