KFC-Style Crispy Chicken Burger
User Reviews
4.8
-
Servings
4 burgers
-
Course
Main Course
-
Cuisine
American
KFC-Style Crispy Chicken Burger
Description
The recipe begins with marinating boneless chicken breasts or thighs in a blend of salt, white pepper, sriracha sauce, mustard sauce, ground ginger, and garlic powder to impart flavor and tenderize. A batter made from flour, cornflour, baking powder, paprika, salt, sriracha, and cold milk is prepared for coating. The chicken fillets are dipped in this batter, then thoroughly coated in a dry flour mixture, pressed for flakiness, and dipped again for a double coating. Deep-frying in medium heat until golden ensures a crispy exterior and cooked interior. The prepared burger sauce mixes mayonnaise, ketchup, vinegar, and mustard for a tangy complement. The burger is assembled with the crispy chicken, fresh salad greens, tomato slices, cheddar cheese, and buns to create a satisfying handheld sandwich.
Ingredients
FOR CHICKEN FILLET
- 500 g chicken breast boneless, or chicken thigh fillets
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoon Sriracha sauce or chili sauce
- 1 tablespoon mustard sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
FOR BATTER
- ¼ cup all-purpose flour
- ¼ cup cornflour
- ¼ teaspoon baking powder
- ½ teaspoon paprika powder
- ½ teaspoon salt
- 1 tablespoon Sriracha sauce or chili sauce
- ¾ cup milk cold
FOR DRY MIX
- 1 cup all-purpose flour
- ½ teaspoon baking powder
FOR BURGER SAUCE
- ½ cup mayonnaise
- 4 tablespoon ketchup
- 2 tablespoon vinegar
- 2 tablespoon mustard sauce
FOR ASSEMBLING
- 4 Hamburger Bun
- 4 salad greens
- tomato slices
- 4-8 cheddar cheese slices
Instructions
- Slit the chicken fillet from the middle and flatten each piece. You will get 4 thin chicken fillets from 500g chicken.
- Marinate the chicken with salt, white pepper, garlic powder, ginger powder, sriracha sauce and mustard sauce. Leave overnight or for 1 hour at least.
- Make a batter with all the ingredients written under 'Batter'. Add the milk gradually and keep checking the consistency. The batter shouldn't be too runny. It should be able to stick to the chicken fillets.
- Combine the 'Dry Mix' ingredients in a wide shallow bowl and keep aside.
- Dip the chicken fillets in the batter first, then thoroughly coat with the dry flour mix. Press hard when dredging with flour and slide your fingers on it to create flakiness. Then dip the same fillet in batter followed by flour mix. We want two layers of for ultra-crunchiness.
- Heat a pot with oil for deep-frying. On medium heat add the chicken fillets. Don't over crowd the pan, fry in batches. For the first 5 mins do not move the fillets. Cook the chicken for total 15 mins until cooked through. Don't forget to flip in between.
- When done, take a big strainer and put chicken fillets on it. Use it to drain excess oil. This will prevent them from getting soggy.
- Make a burger sauce by mixing all the sauce ingredients.
- Start assembling your burger. Toast the buns. Take the bottom bun, on it put the crispy chicken, then 1-2 slices of cheese, couple of tomato slices, drizzle some of the burger sauce, add the salad leaf and close the burger with the top bun.
- Serve with french fries and enjoy!
User Reviews
Overall Rating
4.8
You'll Also Love
