Crispy Chicken Burger
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.
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.
Tried this recipe?Let us know how it was!