Crispy Chicken Burger Recipe
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Crispy Chicken Burger Recipe
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These chicken burgers are so flavorful and simple to make! A perfectly crispy Chicken Burger that's crunchy on the outside and super juicy on the inside, then topped with a homemade honey mustard sauce.
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Ingredients
- 4 small chicken breasts room temperature (if using 2 large ones, cut in half lengthwise)
- 3/4 cup panko breadcrumbs
- 3/4 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 to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Vegetable oil for cooking
- 4 burger buns
- Toppings - Lettuce and vegetables of choice
For the Honey Mustard Sauce (makes a bit more than ¾ cup)
- ½ cup Dijon mustard
- 5-6 tablespoons honey
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon white wine or apple cider vinegar
- salt and pepper to taste
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 up 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 it right away like all the fried foods. These do not freeze well. The sauce will keep in the fridge for up to a week.
Nutrition Information
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Serving
4
Calories
582kcal
(29%)
Carbohydrates
72g
(24%)
Protein
13g
(26%)
Fat
27g
(42%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
14g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
105mg
(35%)
Sodium
854mg
(36%)
Potassium
231mg
(7%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Vitamin A
413IU
(8%)
Vitamin C
2mg
(2%)
Calcium
126mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4burgers
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 4 | |
| Calories | 582kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 13g | 26% |
| Fat | 27g | 42% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 854mg | 36% |
| Potassium | 231mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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