The Cook Book

Crunchy Chicken Burger Recipe

Crunchy Chicken Burger
Hiya! Today we will discuss about Crunchy Chicken Burger Recipe

Ingredients

  • Chicken fillet 4
  • Bun 4
  • Eggs 2-3
  • White flour 1cup
  • Mayonnaise 1/2cup
  • Fresh warm milk 1/2cup
  • Corn flour 1/2cup
  • Sugar 1tsp
  • Baking powder1tsp
  • White cumin power 1tsp
  • Mustard paste 1tsp
  • Soya sauce tbsp
  • White vinegar 1tbsp
  • Chicken flour 2tbsp
  • Butter 2tbsp
  • Hot sauce 2tbsp
  • Oil for frying
  • Salt as required

Cooking Directions

  1. In a tray add white flour, corn flour, sugar, salt, baking powder, mustard paste, chicken flour, and white cumin powder.
  2. Mix all the ingredients together.
  3. In a separate bowl rub the chicken fillets with 1tbsp Soya sauce and 1tbsp white vinegar.
  4. Dip each fillet in a beaten egg and roll in the dry mixture until fully coated.
  5. Repeat this step 3-4 times.
  6. Heat oil in a wok and fry the fillets till they turn golden brown.
  7. Toast buns on a heated griddle.
  8. Pour milk onto each bun half.
  9. Spread mayonnaise and butter on the base of each bun and top with a chicken fillet.
  10. Add hot sauce on top.
  11. Cover with the other bun half and serve with French fries.

Crunchy Chicken Burger Recipe

Most Popular

Latest Recipes

quick roast chicken and homemade oven chips

Quick roast chicken & homemade oven chips with Kiev butter

First, make the Kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.

For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.

Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don’t have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.

Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.

Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.

Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.

gammon

Sticky gammon steaks

Tip the bulghar wheat into a bowl, pour over the hot chicken stock, cover with cling film and set aside for 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan, add the gammon steaks and cook for 5-7 mins on each side until cooked through and starting to brown. Add the honey to the pan and add a splash of water, move the gammon around until it is coated in the sauce then leave to bubble for 1-2 mins until sticky. Unwrap the bulghar wheat and fluff up with a fork. Add the olive oil, apple, celery, cress, lemon juice and some seasoning and mix everything together. Serve the gammon with the bulghar salad and any juices from the pan poured over.

chicken cacciatore one pot with orzo

Chicken cacciatore one-pot with orzo

Heat the oven to 220C/200C fan/gas 7. Rub 1 tbsp oil over the chicken and season well, then put skin-side up in an ovenproof casserole dish or roasting tin and bake for 20-25 mins until crisp and golden, but not cooked all the way though. Remove from the dish and put on a plate.

Add the remaining oil to the dish, mixing it with the chicken fat. Tip in the onion and garlic, then bake for 5-8 mins until the onion is tender.

Pour in the wine, stirring it with the onions, then leave to evaporate slightly in the residual heat before adding the bay, thyme, rosemary, parsley stalks and tomatoes. Dissolve the stock cube in 300ml boiling water and pour this in, then add the vinegar, capers, if using, olives and orzo. Stir well and season. 

Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.