Home Made Style Chicken Fillet Burger

Making home made style burger was the best feeling.

Ingredients

To make this recipe you will need the following ingredients:

Skinless Chicken Breast: Most recipes use skinless chicken breast to make chicken burgers. I have never cut chicken breast pieces and it is not necessary. To get that iconic shape of chicken burger, I simply beat the chicken with a rolling pin to flatten it slightly. Not only does it look good, but it evens out the thickness of the chicken, reduces cooking time, and tenderizes it. That’s a little advice for you!

Wet batter: Chicken breasts are 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. Along with the buttermilk, this mixture coats the chicken breast, which is left to rest for a few hours. Ideally overnight, but even if you have 30 minutes, it will still feel good. If you can’t find onion powder and garlic powder in your local supermarket (I couldn’t), using onion granules and garlic granules is fine. The only difference between the two is the size, the granules are the same size as the sand while the powder resembles the consistency of flour.

Dry Blend: Marinated chicken is coated in a dry blend that contains flour, baking soda, and the exact same spices used in wet batter.