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Crispy Chicken Burger

Updated: May 16

Time: 1 hour 40 minutes | Difficulty: Easy

The Crispy Chicken Burger is a popular burger consisting of a crispy breaded chicken fillet served in a soft bun. Some other variations also include cheese or bacon. The sauce can range from mayonnaise to ketchup to spicy barbecue sauce, depending on individual preferences.

The Crispy Chicken Burger is known for its crispy texture, achieved by breading and frying the chicken fillet. This burger is a popular choice for those looking for an alternative to traditional beef burgers.

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TIP:

To make the chicken meat really juicy and tender, soak it in buttermilk for 1 hour beforehand.


Crispy Chicken Burger
Preparation: 20 min | Cooking: 20 min | Waiting time: 1 hour



This burger is a true crunch miracle – crispy on the outside, juicy and soft on the inside , simply a delight! – Prime Recipes

Ingredients

Serves 2


Nutritional information per serving

approx. 980 kcal | 67.6 g carbohydrates | 52.8 g fat | 51.1 g protein


For the chicken burger

  • 2 brioche buns

  • 2 chicken fillets (240 g)

  • 2 tbsp sunflower oil

  • 100 g BBQ rub (Magic Dust)*

  • 500 ml buttermilk

  • 300 g panko flour

  • 1 L frying oil


For the coleslaw

  • 1/3 pointed cabbage

  • 1 carrot

  • 1/4 radicchio

  • 2 tbsp natural yogurt

  • 3-4 tbsp mayonnaise

  • 1 tsp mustard

  • 1 tsp honey

  • 1/2 lemon (juice)

  • 1 tsp black pepper


For the BBQ sauce

  • 50 g mayonnaise

  • 40 g sour cream

  • 2 tsp horseradish

  • 1 garlic clove

  • 20 ml white wine vinegar (or rice vinegar)

  • 4 splashes Worcestershire sauce

  • 1/2 lemon (juice)

  • 1 teaspoon salt

  • 1 teaspoon black pepper


Preparation in 5 steps


1. Prepare and marinate the chicken

  • Pat the chicken fillets dry and flatten if necessary.

  • Season with the BBQ rub (Magic Dust) and place in a bowl.

  • Pour over the buttermilk and 2 tablespoons of sunflower oil, mix well.

  • Cover and let stand in the refrigerator for at least 4 hours (preferably overnight).


2. Prepare the coleslaw

  • Finely shred the pointed cabbage, grate the carrot and radicchio/radish.

  • In a bowl, combine natural yogurt, mayonnaise (3-4 tablespoons), mustard, honey, lemon juice, and pepper.

  • Mix in the vegetables and knead well.

  • Let the coleslaw stand in the refrigerator (at least 30 minutes).


3. Mix the BBQ sauce

  • In a bowl, mix mayonnaise (200g), sour cream, grated garlic, horseradish, white wine vinegar, Worcestershire sauce, lemon juice, salt, and pepper until smooth.

  • Chill.


4. Bread and fry the chicken

  • Remove the marinated chicken fillet from the buttermilk and drain.

  • Dress in panko, pressing firmly.

  • Heat frying oil in a saucepan or deep fryer to 170–180°C (348–356°F).

  • Fry the chicken until golden brown and crispy (approx. 5–7 minutes, depending on thickness).

  • Drain on paper towels.


5. Assemble the burgers

  • Cut the brioche buns in half and, if desired, toast them in a pan.

  • Brush the bottom half of the bun with BBQ sauce.

  • Place the crispy chicken fillet on top and then add the coleslaw.


💡 Save calories –

Total savings potential: 👉 Up to 300–400 kcal per serving if you:


  • Bake the chicken in the air fryer or oven with a little oil instead of deep-frying

  • Reduce panko to 150g or less – a lot often goes unused

  • Use BBQ rub sparingly (100g rub per 2 fillets is extremely large – 1–2 teaspoons per fillet is sufficient)

  • Use only 1 tablespoon of mayonnaise + more yogurt in the coleslaw

  • Forgo mayo altogether in the BBQ sauce and use yogurt or skyr instead

  • Replace sour cream with low-fat yogurt or skyr

  • Replace the brioche bun with lighter or smaller buns


👉 Result: The burger remains crispy, creamy, and hearty, but saves considerably on fat, calories, and hidden sugar






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