These spicy chicken burgers are made with an oven baked crumbed chicken fillet, slaw, pickles and finished with a spicy mayo and BBQ sauce all on a brioche bun. These burgers are so full of flavour, pack just the right amount of heat and taste better than any takeaway. Make these for your next burger night!
I love a takeaway burger on a Friday night, but the cost of ordering in lately is quite excessive so I am on a mission to cut back on convenience and instead make my favourites at home which are not only usually more delicious but will also save me a few dollars in the process.
While I love my go to crispy chicken burger when the burger craving hits, my current favourite takeaway burger involves spicy crumbed chicken, slaw, pickles and BBQ sauce – so here we have my re-creation.
This burger is spicy but not overly so. It will leave your mouth feeling warm, but it won’t make you sweat. The chicken is oven baked with a spiced panko crumb making it a little healthier but still super crunchy. The chicken is then paired with a light and crunchy slaw, pickles and not just one but two sauces. A spicy mayo and a sweet BBQ sauce.
Everything works together to balance out the flavours and let me tell you as someone that doesn’t usually like BBQ sauce, that this is the key to the flavours of this burger. The spicy and the sweet combined with the crunch – it’s just so good.
You need to make this for your next burger night!
If you’re looking for a vegetarian option, make sure to try my vegan black bean burgers or sweet potato and chickpea burgers!
Key Ingredients
Don’t let the length of the ingredient list for these spicy chicken burgers put you off. With a well stocked spice rack you’ll find most of the ingredients for the chicken in your pantry. Then it’s just about combining them with your burger fixings.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken thighs – I prefer to use boneless skinless chicken thighs for this recipe as they tend to stay moist when baking however you can also substitute with chicken breast.
- Egg – the egg when combined with a splash of dairy free milk is going to help the spiced bread crumbs stick to the chicken.
- Hot sauce – added to the egg mixture as the first layer of adding spicy flavour to the chicken. I like to use Franks Red Hot but use any you prefer.
- Panko bread crumbs – I prefer to use panko for this recipe as they are light and crispy and therefore make the perfect coating on this chicken so you get that crunch without it being too thick and heavy.
- Spices – for the spicy flavour of the chicken, we need to season the bread crumbs. I am using smoked paprika, onion powder and garlic powder for flavour and a combination of chilli powder and cayenne pepper for heat.
- Brioche buns – I am making this recipe dairy free so using a plant-based brioche bun. The sweetness of the brioche works really well with the spicy chicken plus the soft bun and crunchy chicken is perfect texture.
- Sliced pickles – use your favourite burger pickles. They add sharpness and crunchiness that works so well.
- Coleslaw – if I am making the crumbed chicken from scratch then I think it’s ok to buy a pre packaged coleslaw from the supermarket! I am using one that is just shredded white and purple cabbage with carrots.
- Sauce – what is a burger without sauce! We are doubling up to add extra heat with a spicy mayo and then the secret to the epic flavour of these burgers…sweet BBQ sauce.
Step-By-Step Instructions
You really don’t need much to make these crunchy, spicy chicken burgers. Start by preparing a large baking tray with baking paper and preheating the oven.
Next prepare the chicken by first cutting each thigh fillet in half so you have 8 equal pieces. Cover the chicken in plastic wrap and using a meat mallet or a small frying pan, pound the chicken pieces until they are even in thickness. You want your chicken pieces to be roughly the size of your burgers
Next, get your crumbing station ready. For these chicken fillets we’re keeping it simple with just an egg dip, followed by the bread crumbs.
In a shallow bowl, beat the egg with the dairy free milk (I use oat milk) and hot sauce. In another bowl, mix the panko breadcrumbs with the spices and salt and pepper, ensuring it’s all evenly combined.
Dunk a piece of the chicken into the egg mixture followed by the breadcrumbs. For this step, use your hands to firmly press the breadcrumbs onto the chicken to make sure the crumbs stick. Set aside on a plate and repeat with all of the pieces of chicken.
Drizzle a little olive oil onto your lined baking tray and place the chicken evenly spaced apart. Drizzle the tops of the chicken with a little more olive oil (this step helps make sure you get perfectly crispy chicken) and place the tray into the oven to bake for 30 minutes.
After about 20 minutes, flip the chicken over and continue cooking until the breadcrumbs are golden brown and the chicken is cooked through. Remove from the oven and lightly season with salt.
Now that your chicken is cooked, you can assemble the burgers! Start with a toasted bun, then spread some BBQ sauce over the base. I like to double stack these burgers so add 2 of the spicy chicken fillets followed by some coleslaw and the pickles. Spread the top bun with spicy mayo and place on top.
You can buy spicy mayo at the supermarket but I usually just mix kewpie mayo and sriracha to taste.
Enjoy the burgers immediately on their own or with your favourite sides. Crispy baked potato wedges or onion rings would be a perfect accompaniment!
Recipe FAQs
Yes, if you have leftover chicken fillets you can reheat them for a few minutes in the air fryer or in the oven until heated through.
Of course, feel free to change the toppings based on your preferences and what you have on hand. You can add a slice of cheese, or use more traditional burger toppings such as tomato, onion and lettuce.
More homemade takeaway recipes:
Salt and Pepper Squid
Simple Prosciutto Pizza
Air Fryer Chicken Schnitzel
Honey Soy Chicken
Prawn Wontons with Chilli Oil
15 Minute Garlic Prawn Noodles
Spicy Chicken Burgers
Ingredients
For the spicy chicken:
- 4 boneless skinless chicken thighs
- 1 egg
- 2 tablespoons dairy free milk
- 2 tablespoons hot sauce
- 2 cups panko breadcrumbs
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chilli powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon sea salt
For the burgers:
- 4 plant-based brioche buns
- Sliced pickles
- Pre-packaged coleslaw shredded cabbage and carrot
- Spicy mayo see notes
- BBQ sauce
Instructions
- Preheat the oven to 200°C fan forced (220°C conventional) and line a large baking tray with baking paper.
- Prepare the chicken by first cutting each thigh fillet in half so you have 8 equal pieces. Cover the chicken in plastic wrap and using a meat mallet or a small frying pan, pound the chicken pieces until they are even in thickness.
- In a shallow bowl, beat the egg with the dairy free milk and hot sauce. In another bowl, mix the panko breadcrumbs with the spices and salt and pepper, ensuring it’s all evenly combined.
- Dunk a piece of the chicken into the egg mixture followed by the breadcrumbs. Use your hands to press the breadcrumbs onto the chicken to make sure the crumbs stick. Repeat with all of the pieces of chicken.
- Drizzle a little olive oil onto the baking tray and place the chicken onto the tray. Drizzle the tops of the chicken with a little more olive oil and place the tray into the oven to bake for 30 minutes. After about 20 minutes, flip the chicken over and continue cooking until the breadcrumbs are golden brown and the chicken is cooked through. Remove from the oven and lightly season with salt.
- Assemble your burgers. Toast the burger buns then spread some BBQ sauce over the base. Add 2 of the spicy chicken fillets followed by some coleslaw and pickles. Spread the top bun with spicy mayo and place on top. Serve immediately.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Nelson Gillette says
I don’t see what oven heat to use
Sally says
Hi Nelson. The oven should be 200°C / 400°F fan-forced. Thanks!