The crispy-chicken burger(s)

crispy chicken burger

Do you guys remember the rules of the perfect burger? Well, the same applies for the crispy chicken burger. These are better than any I ever had in a restaurant; the bonus is that you can customize to death, even in the smallest details. Let me explain…

I wanted to keep it simple and stick to the basics for this one. I realize that, more and more, I’m drawn to food simplicity. I just love the way good quality ingredients come together and merge into a frust, honest and delicious bliss.

What you need

Burger buns (never -ever the white supermarket ones, please!)

1/2 chicken breast (for 2 people)


Herbs (fresh chives & tarragon)

1/2 tomato

1/2 avocado

Cheese (I used Swiss emmental)

Cream cheese



Salt & Pepper

 How to make Crispy Chicken Burgers

Start by cutting the chicken into flattish pieces. Mix yogurt, fresh chives (chopped), tarragon, salt & pepper and dump the chicken pieces in. Let them sit for at least one hour. But you can make ANY marinade and give various flavors to your chicken and burger.

Heat vegetable oil in a large pan. On a big plate mix panko bread, corn flour and breadcrumbs/ chapelure. Take the chicken pieces out of the marinade, but make sure you still have some attached to them. Roll through the flour mix and add them to the HOT HOT HOT oil. 1-2 minutes on each side is definitely enough. Take them out and let them rest on a kitchen towel. What I actually do? I basically try to pat them dry as much as I can and I use loots of kitchen towels. My stomach doesn’t agree with very oily stuff…neither does my conscience. OK, so now you have the chicken, it’s only up hill from here!

Cut the buns in two and slightly toast them. I take out the inside of the bread after toasting. Then stack in this exact order: the cream cheese, the tomato slices, the avocado slices, the chicken pieces, the emmental, the bacon & the lettuce. Close with the other half of the bun smeared in cream cheese. All this is absolutely NOT random. There is a science (OK, OK, pseudo-science) to stacking your burger: it’s all about the texture & adherence. Because what is ALSO very important when eating burgers is the ease to pick it up, bite in, enjoy and not have all the ingredients fall out (usually on your white dress)(Not that I ever wear white, but I was just saying…).


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