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Crispy Chicken Burgers
Say hello to my homemade KFC-style chicken fillet burger: that’s moist, crispy and flavoursome! It’s super easy to recreate at home, and you can bite into it in only 30 minutes. Let’s get cooking…
I can’t think of anything better than biting into this crispy chicken burger, especially when I don’t have to leave the house or wait in any queues to get it. Amazing right?
Not only is this burger homemade, tender, juicy and moist, but honestly… it’s utterly incredible and it’s just as satisfying as KFC (maybe even more)!
I like to make this dish during the week or whenever I’m doing a Friday night fakeaway. I usually go for a classic lettuce and mayo KFC-style topping, but you can literally add-in whatever toppings you like.
Why You’ll Like This Recipe
I’m a little obsessed with this chicken burger, so I’ve listed a few reasons why I think it’s going to put a big smile on your face:
- Family Friendly: Who doesn’t love a good old chicken burger? This recipe is a great after school and after work meal to please the whole family.
- Indulgent: Can a chicken burger be indulgent? Well, this one certainly can! It’s just so juicy, well-seasoned and it’s packed with loads of flavour.
- Crispy: The outer coating is so crispy whilst the chicken inside is soft and moist!
P.S. If you love burgers, check out my juicy homemade cheeseburgers of these copycat filet of fish burgers!
Recipe Ingredients
I used the following ingredients below to make this recipe:
- Skinless Chicken Breast: I never cut the chicken breast pieces and there’s no need too. To get that iconic chicken burger shape, I simply bash the chicken with a rolling pin to slightly flatten it out. It not only looks good, but it evens out the thickness of the chicken, quickens the cooking time and tenderises it. That’s a quick tip for you!
- Wet Batter: The chicken breast is marinated in a mixture of buttermilk and spices. The exact spices are salt, garlic powder, paprika, ginger powder, onion powder, white pepper, cayenne pepper and oregano.
- Dry Mixture: The marinated chicken is coated in a dry mixture containing plain flour, baking powder and the exact same spices used in the wet batter.
If you can’t find onion powder and garlic powder in your local supermarket (I couldn’t), using onion granules and garlic granules are fine to use. The only difference between the two is the size, granules are a similar size to sand whilst powder resembles the texture of flour.
How To Make Homemade KFC-Style Chicken Burgers
Here’s a summary of how I make these burgers. You can get the full recipe instructions on the recipe card below:
Step One:
I place the chicken breasts on my chopping board and cover it with a sheet of cling film. Then I use a rolling pin or meat tenderiser to hit the chicken breasts until it reaches an even thickness (like in my picture above).
Step Two:
In a large mixing bowl, I add buttermilk, salt, garlic powder, paprika, ginger powder, onion powder, white pepper, cayenne pepper and oregano. Then I mix it together until it’s evenly distributed.
Step Three:
I place the chicken breasts into the buttermilk marinade and mix it in until the chicken is fully coated. I like to cover the bowl with a layer of cling film and leave it in the fridge to marinate for a few hours.
Step Four: