Crispy Chicken Burger
When I’m craving fast food, I always try to ask myself if I’d be able to make my own homemade, healthier version. Lately I’ve been craving a crispy burger, so I decided to reproduce the famous McChicken and WOW. It’s really satisfying!
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- Preparation time: 20 minutes
- Refrigeration: 10 minutes
- Cooking time: 15 minutes
Ingredients
Crispy Chicken Burgers
- 600 g ground chicken
- 1 tablespoon (15 ml) Franks sauce
- 2 teaspoon (10 ml) yellow mustard
- 1 clove garlic, minced
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
- 1 1/2 cups (45 g) Corn Flakes-type cereal
- 1/2 teaspoon (2.5 ml) paprika
- 1/2 teaspoon (2.5 ml) salt
- 4 toasted hamburger buns
- 2/3 cup (30 g) finely chopped iceberg lettuce
- 1/4 cup (35 g) finely chopped white onion
- 5 peperoncini, thinly sliced
- Mayonnaise
- Yellow mustard
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Preparation
Crispy chicken Burger
- Preheat oven to 350°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, Franks sauce, mustard, garlic, paprika, smoked paprika, salt and pepper. Form 4 patties and place on a large plate. Place in the freezer for 10 minutes, so that the patties handle better.
- Using a hand blender, blend the cereal with the paprika and salt to make breadcrumbs. Place in a shallow dish. Dip the patties in the breadcrumb mixture, making sure they are well coated. Place on baking sheet and bake for 12-15 minutes, turning halfway through. Adjust the temperature to broil and cook for a further 2 minutes to brown the patties.
- Spread mayonnaise and mustard on the inside of the loaves. On the bread base, add lettuce and onion. Add the chicken meatball and peperoncini and close the bread. Repeat for all burgers.
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