Best Fried Chicken Burger Ingredients
For the Crispy Chicken
- Chicken – For this recipe, I recommend using boneless chicken thigh meat. The pieces are usually the perfect size for a burger bun, and chicken thigh stays a little juicier than chicken breast. Make sure to choose boneless thigh pieces. If you want a slightly leaner option, you can also use chicken breast, which has more protein and less fat.
- Cornflakes – Classic plain cornflakes work best for this recipe. They create a crispy coating without needing to deep-fry the chicken.
- Eggs – Eggs are used to help the cornflake coating stick to the chicken.
- Seasonings – I recommend using salt, black pepper, garlic powder, onion powder, and smoked paprika. If you like spicy food, you can also add cayenne pepper.
For the Burger
- Brioche buns – You can use any ready-made burger buns you like, but brioche buns are definitely my favorite for this fried chicken burger.
- Pickles – Use your favorite sliced pickles. Spicy pickles work especially well because they add acidity and a little heat.
- Romaine lettuce – Romaine adds freshness and a nice crunchy texture.
- Light mayonnaise – To keep the calories a little lower, this recipe uses light mayo as the sauce. You can also add ketchup and/or mustard if you like.
Optional
- Coleslaw – If you have the time, I highly recommend making our coleslaw recipe and using it instead of romaine lettuce. The result is an amazing crispy chicken coleslaw burger that takes this recipe to another level.
- Cheese slices – Processed cheese slices work best, but you can use almost any cheese you like.
How to Make the Best Fried Chicken Burger?
- Prepare and coat the chicken – Check that there are no small bone pieces left in the chicken thighs. If there are, remove them. Crack the eggs into a separate bowl and whisk them with a fork until smooth. Crush the cornflakes as finely as possible and pour them into another bowl or a deep plate. Use half of the seasoning mix to season the chicken and mix the other half into the crushed cornflakes. Dip the chicken fully into the egg mixture first, let the excess egg drip off, and then cover it completely with the cornflake coating.
You can also find a good overview of coating chicken in our crispy chicken recipe. - Bake the coated chicken in the oven – Preheat the oven to 200 °C. Place the coated chicken pieces on a baking rack or oven tray and bake for about 20 minutes. For an even crispier result, spray or brush the chicken lightly with olive oil before baking. I recommend using the fan/convection setting for the last 5 minutes. If you are using an oven tray, turn the chicken halfway through baking so it stays crispy on both sides.
- Toast the buns and slice the romaine lettuce – Toast the burger buns on both sides over medium heat until they become lightly golden and slightly crispy. Slice the romaine lettuce into thin strips.
- Assemble the chicken burger – Spread mayonnaise on both sides of the buns. Add 2 pickle slices to the bottom bun, place the crispy chicken on top, then add a handful of lettuce and finish with the top bun. Enjoy!
Chicken Burger Nutrition (per Serving)
489 calories / 27.3 g protein / 54.5 g carbohydrates / 16.5 g fat / 3 g fiber / 8.1 g sugar
Crispy Fried Chicken Burger - Tasty and Healthier Burger Recipe
A crispy, tasty, and juicy fried chicken burger with an oven-baked cornflake coating. This burger recipe is very easy to make and is a healthier alternative to fast-food burgers from places like KFC, McDonald's, and similar restaurants.
Ingredients
For the Crispy Chicken
- 350 g boneless chicken thigh meat 4 pieces
- 100 g plain cornflakes Kellog’s
- 2 eggs
- 2 tsp smoked paprika powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
For the Burger
- 4 brioche burger buns
- 8 pickle slices
- 2 tbsp light mayonnaise
- 100 g romaine lettuce
Optional for the Burger
- Coleslaw instead of romaine lettuce
- 4 cheese slices
Instructions
- Crack the eggs into a bowl and whisk until the egg yolks and whites are combined.
- Crush the cornflakes into smaller pieces and place them in a separate bowl.
- Add half of the seasonings to the crushed cornflakes and mix well. Add the remaining seasoning to the chicken thigh pieces and rub it evenly over all the pieces.
- Coat the chicken by dipping it first into the egg mixture and then into the crushed cornflakes, making sure each piece is fully covered.
- Place the coated chicken on a baking tray lined with parchment paper or on a baking rack. Bake in a preheated 200 °C oven for about 20 minutes. You can turn the chicken halfway through to make it crispier on both sides. I recommend using the fan/convection setting for the last 5 minutes. For an even crispier result, you can spray or brush the chicken pieces with a little olive oil before baking.
- Toast the burger buns on both sides in a pan until lightly browned.
- Slice the romaine lettuce into thin strips.
- Spread mayonnaise on the inside of the buns. Add 2 pickle slices to the bottom bun, then the crispy chicken, followed by sliced romaine lettuce. Place the top bun on and enjoy!
Nutrition (per serving)
Calories: 489kcalCarbohydrates: 54.5gProtein: 27.3gFat: 16.5gFiber: 3gSugar: 8.1g
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