Delicious Breaded Chicken Burgers
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4-5
ingredients
- 1 lb ground chicken, white meat
- 1 egg, slightly beaten
- 1⁄2 cup dry breadcrumbs, pre seasoned
- 1 teaspoon milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- breading
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄8 pepper
- 1 large egg, beaten, add a splash of water to thin if desired
- 1 cup dry breadcrumbs, pre seasoned, may use less
- 2 -3 tablespoons canola oil
directions
- In a bowl: Add ground chicken, egg, salt, pepper, onion powder, garlic powder together. Add in bread crumbs, milk, gently combine with hands. Set aside.
- In 3 shallow bowls: Bowl 1: beaten egg with water. Bowl 2: seasoned flour with salt & pepper, Bowl 3: seasoned bread crumbs.
- Using 1/3 cup measuring cup as a measuring tool, scoop out your burger portions.
- HINT: I found it was less messy to drop the scoop of meat into the flour, turn it over, lift it out of the flour, then form into patty.
- Coat both sides of chicken patty with flour, dip in egg wash, then pat into the breadcrumbs to coat.
- At this point I placed patties on a platter, covered with plastic wrap and put them in the fridge for 1-2 hours. This step is not necessary but can be done ahead of time. It will allow the flavors to develop.
- Panfry in (4 Tablespoons) cooking oil for about 4 minutes on each side. *add a little oil at a time, add more when you flip the chicken if necessary. Add more cooking time if your burgers are plump. Do not over cook or they will dry out.
- Serving suggestions: on soft buns with sliced dill pickles, mayonaise, honey mustard or spicy , tomato slices and lettuce or whatever you like.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.