Chicken Burger

Servings: 4 Portions

Burger with breaded chicken that has taken a trip in the deep fryer. The burger has it all: crispiness, juiciness, fluffiness, and delicious flavor.

Author: Per Asmussen

Course: Dinner

Cuisine: American

Keyword: Chicken, Dinner, frying oil, Junk Food de Luxe, Lunch, Minced Chicken

Prep Time: 1

Cook Time: 3

Chop the onion and mix it with the minced meat in a bowl.
Add eggs, salt, pepper, and wheat flour and mix well.
Divide the mixture into 4 pieces and form them into 4 patties a la beef patties on a cutting board. They should be as flat as possible.
Place the cutting board in the freezer (or refrigerator) and let it rest for about an hour.

Use 3 containers large enough to fit the chicken patties.
Distribute panko, salt, and pepper in one, a beaten egg in the second, and the wheat flour in the third.
Coat the patties in flour, egg, and panko mixture and deep-fry them at 180 degrees Celsius (356 degrees Fahrenheit) for 3.5 minutes.
Remove the patties from the deep fryer and place them on paper towels to absorb the excess oil.

You can use homemade or store-bought bacon for the recipe.
We used homemade :-) The bacon was cooked on a dry, thick-bottomed pan for 7 minutes on each side over medium-high heat.
Then it was placed on paper towels to absorb the fat.

We used brioche burger buns for the recipe, but you can easily use regular burger buns or store-bought buns.
The buns were cut in half and toasted on a toaster, only on the inside.
Spread mayo on the top and bottom buns (you can also use ketchup instead) and place the chicken patty on the bottom bun.
Add bacon, spinach, and pickled red onions and serve with french fries.
You can easily replace the pickled red onions with pickled cucumbers and add cucumber and tomato slices.