Crispy Chicken Burgers

These crispy chicken burgers are the ultimate made at home takeaway food. With big pieces of juicy fried chicken, mayo, bacon and lettuce all inside a brioche bun, these burgers are big on flavour and are easier to make than you might think!

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 20

Servings burgers

Calories 731kcal

Author Sally

Ingredients

400-700 grams chicken thigh 4 large fillets
2 eggs
1 ½ cups plain flour
1 tablespoon corn flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
canola oil for frying

To serve:

4 brioche burger buns
4 rashers bacon
lettuce
mayonnaise see notes

Instructions

Start by cooking the bacon rashers in a frying pan over medium/high heat until crispy. Set aside on a plate lined with a paper towel until ready to use. Wash out the frying pan and dry completely.
Get the chicken thighs and lay them out on a chopping board. Place some plastic wrap over the top of the chicken and then flatten the larger fillet end using the base of the frying pan or a saucepan (or meat mallet if you have one). You want the fillets all to be an even thickness.
Get two bowls and in one, add the eggs and whisk together well. In the second bowl, add the flour, corn flour, baking powder and all spices and mix together well.
To the frying pan over medium/high heat, add enough canola oil to cover the base and be about 1.5 cm deep.
Dredge the chicken pieces first in the egg then into the flour mixture, making sure each piece is completely coated. Repeat with all chicken pieces.
Once the oil is hot, place the chicken pieces into the oil and fry until golden brown on one side, turn and continue to fry until golden on the other side. Use a thermometer to check that the chicken is cooked all the way through - it should be 75°C (165F).
Depending on the size of your pan, you may need to cook the chicken in batches as you don’t want to overcrowd the pan as this will prevent the chicken from getting crispy. Once the chicken pieces are cooked, place them on a plate lined with paper towels to absorb any extra oil.
Assemble the burger by placing a generous amount of mayonnaise on the bottom side of the burger bun, followed by lettuce, bacon and then a piece of the crispy chicken and the top of the bun. Serve immediately.

Notes

For the mayonnaise, I just used plain to keep these burgers classic but I also like to make my own sriracha mayo when wanting something with a bit more kick. To do this, literally just mix through some sriracha with your favourite mayo to taste.

Chicken pieces reheat really well in the oven. Place them on a tray covered in foil and heat on 180°C for about 15 minutes, remove the foil and cook for an additional 5 minutes to crisp up again.

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