Panbread With Crunchy Chicken Burgers

Name: Panbread With Crunchy Chicken Burgers
Total time: 230 min
Ingredients: 450 g flour; 20 g granulated sugar; 10 g yeast; 8 g salt; 75 g yogurt; 25 ml sunflower oil; 200 ml water; 550 g chicken breast; 250 ml buttermilk; 1 egg; 7 g salt; 8 g onion powder; 5 g garlic powder; 5 g red bell pepper powder; 2 g salad seasoning; 4 g cayenne powder; 2 g coriander powder; 50 g chili sauce; 150 g flour; 100 g cornstarch; 5 g garlic powder; 5 g onion powder; 3 g cayenne powder; 3 g salt; 50 ml buttermilk mixture; 100 g mayonnaise; 50 g cream cheese; 50 g corn; 70 g cucumber; 50 g carrot

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Najat

Photo by Najat

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!

2 h 30 min

20 Portions

Medium

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Ingredients

Portions

DOUGH

450 g flour, all-purpose flour

20 g granulated sugar

10 g yeast

8 g salt, 1⅓ tsp

75 g yogurt

25 ml sunflower oil

200 ml water, lukewarm

CHICKEN MIXTURE

550 g chicken breast

250 ml buttermilk

1 egg, (m)

7 g salt, 1⅙ tsp

8 g onion powder, 2⅔ tsp

5 g garlic powder, 1⅔ tsp

5 g red bell pepper powder, 1⅔ tsp

2 g salad seasoning

4 g cayenne powder, 1⅓ tsp

2 g coriander powder

50 g chili sauce

FLOUR MIXTURE

150 g flour, all-purpose flour

100 g cornstarch

5 g garlic powder, 1⅔ tsp

5 g onion powder, 1⅔ tsp

3 g cayenne powder, 1 tsp

3 g salt, ½ tsp

50 ml buttermilk mixture, see step 3

FILLING

100 g mayonnaise

50 g cream cheese

50 g corn

70 g cucumber

50 g carrot

30 g yellow onion

30 g pickles

STICKY SAUCE

150 g chili sauce

75 g honey

50 g samurai sauce

10 g sambal

EXTRA

lettuce

cheddar

Instructions

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.

Deeg laten rijzen tot deze in omvang is verdubbeld

Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size.

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.

Krokante coating mengen voor de kipburgers

In another bowl, mix the flour, cornstarch, garlic powder, onion powder, cayenne powder, salt, and the reserved buttermilk mixture. Crumble together with your hands.

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.

Divide the dough into 20 equal pieces (37 g each). Shape them into balls.

Take one dough ball and flatten it with a rolling pin to a diameter of 7.5 cm.

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.

Extra toevoeging voor de krokante kipburger

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.

Broodjes aan beide kanten goudbruin bakken

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.

Kipfilet goudbruin bakken en uit laten lekken op keukenpapier

Heat a layer of sunflower oil in a pan over medium heat (170°C). Fry the chicken until crispy and golden brown.

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.

Krokante kipburgers door de sticky saus halen

Coat the chicken burgers in the sticky sauce.

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.

Mini broodjes met krokante kipburgers eindresultaat Kookmutsjes

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Panbread With Crunchy Chicken Burgers

2 h 30 min · 20 porties · Medium

Ingredients

450 g flour (all-purpose flour)
20 g granulated sugar
10 g yeast
8 g salt (1⅓ tsp)
75 g yogurt
25 ml sunflower oil
200 ml water (lukewarm)
550 g chicken breast
250 ml buttermilk
1 egg ((m))
7 g salt (1⅙ tsp)
8 g onion powder (2⅔ tsp)
5 g garlic powder (1⅔ tsp)
5 g red bell pepper powder (1⅔ tsp)
2 g salad seasoning
4 g cayenne powder (1⅓ tsp)
2 g coriander powder
50 g chili sauce
150 g flour (all-purpose flour)
100 g cornstarch
5 g garlic powder (1⅔ tsp)
5 g onion powder (1⅔ tsp)
3 g cayenne powder (1 tsp)
3 g salt (½ tsp)
50 ml buttermilk mixture (see step 3)
100 g mayonnaise
50 g cream cheese
50 g corn
70 g cucumber
50 g carrot
30 g yellow onion
30 g pickles
150 g chili sauce
75 g honey
50 g samurai sauce
10 g sambal
lettuce
cheddar

Instructions

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.
Cover the dough and let it rise for 1 hour in a warm spot, or until it has doubled in size.
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.
In another bowl, mix the flour, cornstarch, garlic powder, onion powder, cayenne powder, salt, and the reserved buttermilk mixture. Crumble together with your hands.
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.
Divide the dough into 20 equal pieces (37 g each). Shape them into balls.
Take one dough ball and flatten it with a rolling pin to a diameter of 7.5 cm.
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.
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.
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.
Heat a layer of sunflower oil in a pan over medium heat (170°C). Fry the chicken until crispy and golden brown.
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.
Coat the chicken burgers in the sticky sauce.
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.

Panbread With Crunchy Chicken Burgers