This crispy chicken burger is easy to make, with no marinating or deep frying required! No-fail crispy fried chicken each time. Comfort food of its finest.
Served on toasted burger buns, honey mustard sauce, and veggies.
Today we are going to learn how to cook perfect crispy fried chicken, how to prevent the fried chicken from being soggy, and of course how to make the perfect crispy fried chicken without deep-frying!
Why we love this
- These crispy chicken burgers are quick and EASY! You are less than 30 minutes away from a fresh, juicy, and crispy chicken filets.
- Creamy honey mustard sauce is basically melting on top of the chicken and is one of the best condiments to serve with these burgers.
- The recipe has simple ingredients, and no deep frying is required to achieve crispy fried chicken!
Instructions
Prep. Line up 3 bowls with flour, eggs, and panko mixed with paprika, garlic, and onion powder. Set aside.
Prepare the chicken. Place the chicken breasts on a wooden board or even surface, cover with plastic wrap and pound them lightly until even on both sides.
Remove the plastic and rub the chicken generously with salt and pepper.
One by one coat the prepared chicken breasts in flour, then eggs, and finally panko.
Make sure you thoroughly coat the chicken at each stage, especially the last one.
Heat vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat.
Once the oil is hot, carefully place the chicken in the pan not touching each other (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel).
Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy. Remove from the pan on a plate lined with paper towels to drain the excess oil.
Burger assembly. Prepare your station with lettuce and sliced vegetables, and toast the buns last.
Assemble the burgers with favorite lettuce, green sprouts, and vegetables, add the Honey Mustard sauce on top of the chicken or both buns and enjoy.
Tips
- The chicken can be kept in the fridge for 2 days but better to enjoy it right away like all the fried foods as they become soggy later. Also, these do not freeze well. The sauce will keep in the fridge for up to a week.
- Be sure to add plenty of seasoning and thoroughly coat and dip the chicken in each step, especially the last one, the breadcrumbs.
- Use a kitchen thermometer to check the oil temperature (at least 325F) and the chicken for doneness. Chicken is done cooking when its internal temperature reaches 165ºF. This way you'll have the most crispy chicken that is not raw inside.
- Cook the chicken in batches, to allow the oil to be absorbed evenly and not too quickly which will result in soggy chicken breasts.
Serving Suggestions
Crispy chicken burgers like any other burgers will go well together with:
- French fries - when serving these with burgers make sure that they are made same time with burgers so all the fried foods stay warm and hot when serving.
- Sweet potato fries - same tips as with the french fries!
- Crispy onions
- Green salad
- Coleslaw
- Dill pickles
- Green or other sprouts
- Yellow Mustard, ketchup, mayonnaise and ranch dressing as an alternative to honey mustard sauce
- Pickled jalapenos, onions
Thank you for reading,
Rita
FAQ
For best frying results I'd recommend sunflower, peanut, or canola oil. Most of the fried foods need an oil temperature of around 325˚F to 375˚F. These oils are from varieties high in monounsaturated fats, which are well-suited for high heat.
There can be a few reasons why your fried chicken didn't turn crispy. The common thing is that the temperature is too low or not high enough, not enough oil is used.
For the best-fried chicken, I recommend marinating it before in any chicken marinade of choice or simply make a double batch of honey mustard sauce used in this recipe. Leave the chicken in a bowl and pour over the marinade until all the chicken pieces are fully submerged. Alternatively, a kitchen zip lock bag will do the trick too. Marinated for at least one hour.
To make sure your chicken stays crispy and not soggy, you'll want to use enough oil and the correct temperature. The oil should be simmering hot (at least 325F) before adding the chicken. I usually use about ⅓ cup per 2 smaller chicken breasts. It is not the deep-frying method obviously where you submerge the whole piece of chicken into the oil. It is still a pan-fried version and enough oil is required for the chicken to be crispy and cook through.
Easy Chicken Recipes
Easy Dinner Recipes
- Slow Cooker Beef Stew With Mushrooms (Gluten-Free)
- Crock Pot Chicken Pot Pie
- Chili Cheese Dog Casserole
Crispy Chicken Burger
Ingredients
- 4 chicken breast smaller thinner, room temperature (if using 2 large ones, cut in half lengthwise)
- ¾ cup panko breadcrumbs
- ¾ cup flour (you may not use all of it so to save up, use one half first and then add more as you go. You’ll only need the flour to coat the chicken breasts.
- 2 large eggs lightly beaten
- Salt and pepper
- ½ teaspoon paprika
- Salt and pepper to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Lettuce and vegetables of choice
- Burger buns
- Vegetable oil for cooking
Instructions
- Honey Mustard Sauce. Make the sauce by combining all the ingredients in a mason jar. Close the lid and give it a good shake, keep it in the fridge while you prepare the burgers.
- Prep. Line up 3 bowls with flour, eggs, and panko mixed with paprika, garlic, and onion powder. Set aside.
- Prepare the chicken. Place the chicken breasts on a wooden board or even surface, cover with plastic wrap and pound them lightly until even on both sides. Remove the plastic and rub the chicken generously with salt and pepper.
- One by one coat the prepared chicken breasts in flour, then eggs, and finally panko. Make sure you thoroughly coat the chicken at each stage, especially the last one.
- Heat vegetable oil (about ⅓ cup for 2 chicken breasts) in a skillet over high heat. Once the oil is hot, carefully place the chicken in the pan not touching each other (you may need to do it in batches, cleaning the pan surface after each batch with a paper towel). Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy. Remove from pan on a plate lined with paper towels to drain the excess oil.
- Burger assembly. Prepare your station with lettuce and sliced vegetables, toast the buns last.
- Assemble the burgers with favorite lettuce and vegetables, add the sauce on top of the chicken or both buns and enjoy.
Notes
- The chicken can be kept in the fridge for 2 days but is better to enjoy right away like all the fried foods. These do not freeze well. The sauce will keep in the fridge for up to a week.
- Why is my fried chicken not crispy? To make sure your chicken stays crispy and not soggy, you'll want to use enough oil and the correct temperature. The oil should be simmering hot (at least 325F) before adding the chicken. I usually use about ⅓ cup per 2 smaller chicken breasts. It is not the deep-frying method obviously where you submerge the whole piece of chicken into the oil. It is still a pan-fried version and enough oil is required for the chicken to be crispy and cook through.
- What's the Best Oil for Frying? For best frying results I'd recommend sunflower, peanut, or canola oil. Most of fried foods need an oil temperature of around 325˚F to 375˚F. These oils are from varieties high in monounsaturated fats, which are well-suited for high heat.
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