Fried Chicken Breast Burger Recipes

GRILLED CHICKEN BURGERS

Steps:

• Mix seasonings together. Lightly coat chicken breast halves in oil and sprinkle seasonings all over both sides of the chicken.
• Prepare, clean and lightly oil grill grates. Turn grill to medium-high heat.
• Once hot, cook chicken for about 3-5 minutes on each side or until cooked through. Be careful not to overcook and remember that the chicken will continue to cook a little even after it's removed from the grill.
• Cover with tinfoil to rest while you prepare the burger toppings. Mash the avocado in a bowl and sprinkle with a little lemon juice, if desired, to keep it from browning.
• Assemble burgers. Enjoy!

CHICKEN BURGER RECIPE

Steps:

• Mix Garlic Mayo ingredients in a small bowl, set aside for 20+ minutes.
• Mix Seasoning in a flat bowl / dish.
• If required, pound chicken to about 1 cm / 2/5" thick. If wanting to be exact, trim to shape of rolls BUT ensure it is about 15% larger (it shrinks) (Note 2).
• Heat 1 tbsp oil in a skillet over high heat (if doing on BBQ, drizzle flat plate).
• Add onion and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove.
• While cooking the onions, preheat oven to 160C/320F. Split rolls, then lightly toast / warm the rolls (if using BBQ, just toast the cut side until crispy). Leave in turned off oven with door ajar while you cook chicken.
• Heat 1 tbsp oil into the same skillet, still on high heat.
• Dredge chicken in Seasoning, shake off excess, then place in skillet. Repeat.
• Cook for 2 ½ minutes until golden, then flip.
• Top with cheese then leave for 1 1/2 minutes. When the underside is golden, if the cheese is not yet melted, place lid on for 15 seconds (or tray or foil).
• Remove chicken from skillet onto plate. Cover loosely with foil while you start assembling the burgers.

FRIED CHICKEN BREAST "BURGER"

Steps:

• 1. Butterfly cut each chicken breast, or pound it gently but firmly with the side of a saucer as in this photo. You will be making the meat thinner and larger.
• 2. Put corn flake crumbs, flour and spices together in bowl. Mixing well.
• 3. Beat the eggs and water together in a separate bowl.
• 4. Coat the chicken with the corn flake mixture.
• 5. Dip coated chicken into the egg mixture.
• 6. Coat with the corn flake mixture again. Then put in Skillet with vegetable oil to fry.
• 7. Fry the chicken about 7 minutes on each side, until chicken is browned, cooked and juices are clear.
• 8. Place two slices of desired bread on a plate. Spread each slice with mayonnaise (or other desired topping).
• 9. Put lettuce on one slice of bread and a chicken breast on the other slice of bread.
• 10. Put sliced tomato on top of one side.
• 11. Put both sides of sandwich together.
• 12. Cut sandwich in half on the diagonal (I am so fussy about this!)
• 13. Serve! *** If you are having guests, let them help by assembling their own sandwiches with toppings of choice!

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

PAN-FRIED CHICKEN BURGERS

Steps:

• Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
• Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.