Gemma Our Spicy Kickin’ Chicken Burgers are the perfect pick me up at the end of a long, tough week. It’s a very easy way to make tasty homemade chicken burgers. For those of you who don’t want the spice, you can season your breadcrumbs to taste. In the video, I made a little portion of plain ones for the children. It is a minimal fuss, maximum enjoyment kind of meal.
This recipe allows you to cook the spicy kickin’ chicken burgers in the oven and quickly. We cut the chicken breasts into chunky strips. This speeds up the cooking and means you don’t have to worry about the breadcrumbs burning while the centre of the chicken remains underdone. The strips make it easier to assemble into the burger buns and because they are chunky they still remain juicy without drying out.
We like to serve our kickin’ chicken burgers on a platter with lots of choice of toppings. This way everyone makes the burger their own. We served leftover homemade guacamole, gherkins, jalapenos, lettuce, cucumber, tomato, coriander and of course we wouldn’t eat a burger without sriracha in this house! It’s a great meal to prep with older children and one you can adapt to suit the whole family. The brilliant thing about this meal is that it’s easy to make 1 or 2 if you haven’t got so many mouths to feed. We hope our kickin’ chicken burger makes it’s way to your table.
Kickin’ Chicken Burgers
Ingredients
- 2 chicken breasts cut into strips 3-4 strips per breast
- 4 burger buns
- 70 g panko bread crumbs
- 1 tsp ground cumin
- ½ tsp chilli powder I used 1 teaspoon but I do like them spicy
- ½ tsp chilli flakes I used 1 teaspoon here too
- 1 tbsp paprika
- salt and pepper to taste
- 4-5 tbsp flour
- 1 egg
Instructions
- Measure out your breadcrumbs, cumin powder, chilli powder, chilli flakes, paprika, salt and pepper and mix them all together in a dish then set aside
- Create a conveyor belt with three bowls: put the flour in the first bowl, then whisk the egg in the second bowl, put your bread crumbs in the fourth bowl and then have a baking tray at the end.
- Cut your chicken breast into chunky strips lengthways. I aim for 3-4 strips per breast depending on the size of the breast. You don’t want the strips to be too small or they will be very dry.
- With one hand take a piece of chicken and roll it in the flour covering all the edges. Give it a little shake so all the excess falls away.
- Still using the same hand, drop the chicken in the egg wash.
- Now using your other hand roll the chicken through the egg, coating all sides and let the excess drop back into the bowl.
- Still using that hand take the chicken and roll it generously through the Panko crumbs. You want the chicken to be really well covered, I press the crumbs into the chicken by hand for extra coverage. I always keep a bowl of water to the side in case I mix my hands up.
- Pop the chicken on the baking tray ready to cook.
- Drizzle the chicken generously with olive oil.
- Bake in a preheated oven at 180ºC/Gas mark 6 for 15-20 mins. All ovens vary so it is always best to cut into your chunkiest strip and check it’s cooked in the thickest part before serving.
- While the chicken is cooking prepare your toppings. I serve ours with whatever we have in at the time. On this occasion it I made a guacamole, sliced cucumber and tomato, pulled some little gem leaves and filled bowls with jalapenos, gherkins and coriander.
- Finally, take your chicken from the oven and assemble your burgers with your favourite toppings. Server immediately and enjoy!
Video
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