Crispy Chicken Burger
The Crispy Chicken Burger is like a superhero of dinners! You take chicken, make it super tasty with spices, and then give it a crunchy coat. Just fry it up, put it in a bun with cool stuff like cheese and lettuce, and bam – you've got the best homemade burger ever! It's easy, yummy, and you can pick your own favorite toppings. Plus, the article gives you secret tips for cooking like a kitchen wizard. So, if you want a superhero dinner, try making this Crispy Chicken Burger – it's awesome!
Equipment
- Medium-Sized Pan or Wok: You’ll need a pan or wok to fry the chicken patties.
- Fry Pan or Skillet To toast the buns.
- Mixing Bowls: To mix the chicken with the spices and marinade.
- A steel bowl: To combine the coating for the chicken.
- Measuring Spoons: To measure the spices in the recipe.
- Large Platter: For presentation purposes.
Ingredients
For Burger Patty Marination
- Boneless Chicken breast or thigh: 200 grams pricked with a fork or scored with a knife
- Salt: ½ teaspoon or according to taste. Make sure you season the chicken well for the best flavor.
- Red Chilli flakes: ½ teaspoon gives the chicken some heat
- Red chilli powder: 1 teaspoon
- Black pepper powder: 1 teaspoon for an extra kick
- Ginger and garlic paste: 1 teaspoon adds a delicious aroma to the chicken
For crispy Coating
- All-purpose flour: ½ kg or 500 grams.
- Salt and black pepper powder: ½ teaspoon each. It is essential that the coating is also seasoned well.
Asembling
- Burger bun: As required
- Oil or butter: 2 tablespoons for toasting the buns. You can choose whichever you like.
Instructions
Process Part 1: Marinate the Chicken
- In a stainless steel or glass bowl, place the boneless chicken pieces. By deeply scoring the chicken, you can enhance the flavor absorption of the marinade.
- Sprinkle ½ teaspoon salt, ½ teaspoon crushed chili flakes, 1 teaspoon red chili powder, 1 teaspoon ginger-garlic paste, and 1 teaspoon black pepper evenly over the chicken.
- Allow the chicken to marinate for a minimum of one hour. This ensures maximum infusion of flavors into the chicken.
Process Part 2: Crispy Mixture
- In a separate bowl, combine approximately ½ kg of all-purpose flour, 100 grams of corn flour, ½ teaspoon of salt, and 1 teaspoon of black pepper to form the crispy coating mixture.
- In a small bowl, prepare a dipping mixture by adding water and a moderate amount of additional flour for texture. This batter allows the dry coating to stick to the chicken, making it extra crispy.
- Ensure each marinated chicken piece is thoroughly and evenly coated in the dry mixture.
- Submerge the coated chicken in the water and flour mixture for precisely 4 to 5 seconds, and then coat in the flour and cornflour mixture, once again.
- Repeat this process three times, ensuring an even coating and extreme crunchiness.
Process Part 3: Frying the Burger Patty
- In a sturdy frying pan, pour enough oil suitable for deep frying.
- Keep the flame high until the oil is hot, then you can lower the flame. Now, carefully add the coated chicken pieces into the hot oil. Do not overcrowd the pan.
- Fry until the chicken pieces are golden brown and crispy.
Process Part 4: Preparing the Bun
- In a separate pan, add a few drops of oil or butter for toasting the burger buns.
- Lightly toast the buns to enhance their texture and flavor.
Process Part 5: Assembling the Burger
- Assemble the burger by placing chili garlic sauce, mayonnaise, a slice of cheese, and fresh lettuce leaves onto the perfectly toasted buns.
- Top the sauces with your freshly fried, crispy chicken patty. Now cover it with the top part of the bun.
Video
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