Panbread With Crunchy Chicken Burgers
Prep Time
2 h 30 min
Porties
Serveert 20
Niveau
Medium
Looking for the ultimate crispy chicken burger recipe with a homemade touch? This mouthwatering recipe combines perfectly fried chicken, a buttermilk marinade, and homemade buns that are soft and fluffy. The chicken is double coated for extra crunch, and for those who love a sweet and spicy twist, there’s an optional sticky sauce made with chili sauce, honey, and samurai sauce. Topped with fresh vegetables like cucumber, carrot, and a creamy mayo-cheese mixture, this burger has everything you need for a delicious homemade treat. Perfect for a family dinner or a weekend indulgence!
Ingrediënten
Looking for the ultimate crispy chicken burger recipe with a homemade touch? This mouthwatering recipe combines perfectly fried chicken, a buttermilk marinade, and homemade buns that are soft and fluffy. The chicken is double coated for extra crunch, and for those who love a sweet and spicy twist, there’s an optional sticky sauce made with chili sauce, honey, and samurai sauce. Topped with fresh vegetables like cucumber, carrot, and a creamy mayo-cheese mixture, this burger has everything you need for a delicious homemade treat. Perfect for a family dinner or a weekend indulgence!
Stappenplan
1 Place the flour, sugar, yeast, salt, yogurt, sunflower oil, and lukewarm water in a large bowl. Mix well and knead for 10 minutes until smooth. |
2 Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size. |
3 Wash and cut the chicken breast into flat pieces. In a large bowl, combine the buttermilk, egg, salt, onion powder, garlic powder, red bell pepper powder, salad seasoning, cayenne powder, coriander powder, and chili sauce. Mix well. Add the chicken and refrigerate, covered, for 30 minutes. Scoop out 50 ml of the buttermilk mixture and set it aside. |
4 In another bowl, mix the flour, cornstarch, garlic powder, onion powder, cayenne powder, salt, and the reserved buttermilk mixture. Crumble together with your hands. |
5 Coat the chicken thoroughly with the flour mixture. For extra crunch, dip the chicken again in the buttermilk mixture and then in the flour mixture. Place the coated chicken on a sheet of parchment paper. |
6 Divide the dough into 20 equal pieces (37 g each). Shape them into balls. |
7 Take one dough ball and flatten it with a rolling pin to a diameter of 7.5 cm. |
8 Place the dough on a baking sheet lined with parchment paper. Let the dough rise for 30 minutes, or until it has doubled in size. |
9 Cut the cucumber into small pieces. Grate the carrot, pickle, and yellow onion. In a bowl, mix the mayonnaise with cream cheese, corn, cucumber, carrot, yellow onion, and pickle. Mix well. |
10 Heat a skillet with a thick bottom over medium heat. Bake the buns until golden brown on both sides and immediately cover them with a clean kitchen towel to keep them soft. |
11 Heat a layer of sunflower oil in a pan over medium heat (170°C). Fry the chicken until crispy and golden brown. |
12 If you prefer a sticky coating, you can toss the chicken in a sticky sauce (I coated half of the crispy chicken in sticky sauce). In a saucepan, combine chili sauce, honey, samurai sauce, and sambal. Cook over low heat. |
13 Coat the chicken burgers in the sticky sauce. |
14 Slice the bun horizontally. Add lettuce and some of the vegetable mixture. Place the chicken on top, then add cheddar cheese, sauce, and the top half of the bun. |
