Crispy chicken burger
Crispy chicken burger, from above
Non vegUSA

Crispy chicken burger

Crunchy, juicy, saucy. The burger that makes the drive through feel unnecessary.

50 minTime
34 gProtein each
mediumSpice
The crunch burger2 chapters · 1 min read

Make it your way

Grandma's wayFried, crunchy, takeaway style.
The original
671kcalsame
34 gproteinsame
4 gfibresame
50minutessame

Crispy chicken burger.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless2 breasts, butterflied and halved
Curd (plain yogurt, natural yoghurt)¼ cup
Ginger garlic paste2 tsp
Red chilli powder (indian red chili powder)¾ tsp
Black pepper½ tsp
Saltto taste
Maida (all-purpose flour, plain flour)½ cup
Cornflour (cornstarch)2 tbsp
Egg1
Breadcrumbs½ cup
Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed
Burger bun4 buns
Eggless mayonnaise (eggless mayo)3 tbsp
Lettuce4 leaves
Tomato1, sliced
Onion1 small, rings

Method

4 steps
  1. 1Marinate chicken in curd, ginger garlic paste, chilli, pepper and salt for at least 30 minutes.
  2. 2Set up flour and cornflour, beaten egg, then breadcrumbs. Coat each piece in that order.
  3. 3Fry on medium heat for 5 to 6 minutes a side until deep golden and cooked through, with no pink in the middle.
  4. 4Toast the buns and assemble with mayo, lettuce, chicken, tomato and onion.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

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Make it a meal

What goes with Crispy chicken burger: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Jeera aloo30 min
On the side Bagara baingan50 min
To drink Sweet lassi10 min
Something sweet Puran poli90 min
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