The Best Panbread with Crispy Chicken Burger
Prep Time
2 h 45 min
Porties
Serveert 12
Niveau
Medium
Who’s ready to level up their snack game? Picture this: soft, fluffy buns with a golden crust, stuffed with juicy, spiced fried chicken that’s crispy on the outside and melt-in-your-mouth tender on the inside. Sounds like a dream, right? Well, it’s not a dream—it’s a recipe you can totally nail at home!
This combo of pillowy bread and perfectly seasoned chicken is like a hug for your taste buds. Whether you’re whipping these up for a family dinner, a party, or just because you deserve something epic, these buns and chicken will have everyone asking for seconds (and thirds). So, roll up your sleeves and get ready to create something finger-lickin’ good!
Ingrediënten
Ensure the milk is lukewarm (around 37°C). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
Knead the dough for at least 10 minutes (by hand or mixer) to create a smooth, elastic texture for soft and fluffy buns.
Let the dough rise in a warm spot, such as near a radiator or in an oven at the lowest setting (about 30°C). Cover it to prevent drying out.
The buttermilk makes the chicken tender. For best results, marinate the chicken for 2 hours in the refrigerator if time allows.
For a crispier coating, dredge the chicken in the flour mix twice: coat it, let it rest, and coat it again.
Freezing the breaded chicken ensures the coating stays intact during frying or baking. Freeze for 30-60 minutes.
Cover the buns immediately after cooking with a clean, slightly damp tea towel to keep them soft and moist.
Consider serving the buns with a delicious sauce, like cheese sauce, garlic sauce, honey-mustard sauce, or spicy mayonnaise.
Who’s ready to level up their snack game? Picture this: soft, fluffy buns with a golden crust, stuffed with juicy, spiced fried chicken that’s crispy on the outside and melt-in-your-mouth tender on the inside. Sounds like a dream, right? Well, it’s not a dream—it’s a recipe you can totally nail at home!
This combo of pillowy bread and perfectly seasoned chicken is like a hug for your taste buds. Whether you’re whipping these up for a family dinner, a party, or just because you deserve something epic, these buns and chicken will have everyone asking for seconds (and thirds). So, roll up your sleeves and get ready to create something finger-lickin’ good!
Stappenplan
1 Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it rest for 5 minutes. |
2 Add the butter, flour, and salt. Knead for 10-12 minutes until smooth. |
3 Cover the bowl and let the dough rise in a warm place for 1 hour, or until it doubles in size. |
4 In a bowl, combine buttermilk, salt, egg, cayenne pepper, black pepper, onion powder, dried parsley, and red bell pepper powder. Mix well. |
5 Wash and cut the chicken thighs into pieces. Add the chicken to the mixture, cover, and marinate in the refrigerator for at least 30 minutes. |
6 In another bowl, mix the flour, cornstarch, salt, cayenne pepper, black pepper, and onion powder. |
7 Thoroughly coat the marinated chicken in the flour mix, ensuring each piece is well-covered. |
8 Place the coated chicken in the freezer until firm. |
9 Deflate the dough and divide into 12 equal pieces (about 70 grams each). Shape into balls. |
10 Roll out a ball into a round disc of about 14 cm in diameter and fold it in half. |
11 Place the folded dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size. |
12 Cook the buns in a heavy-bottomed skillet over medium-low heat until golden brown on both sides. Cover the buns immediately with a clean tea towel to keep them soft. |
13 Heat a layer of sunflower oil in a frying pan over medium-high heat (175°C). Fry the chicken until golden brown on both sides. Let it drain on a sheet of paper towel. |
