Oh, the sheer joy of a perfectly crispy chicken burger! Seriously, who doesn’t love that satisfying crunch followed by a juicy, flavorful bite? I’m Anna, and if there’s one thing I adore, it’s finding ways to make chicken dishes shine, especially on those busy weeknights. My kitchen is my happy place, and chicken is often the star of my culinary adventures. I’ve spent years tweaking recipes, trying to capture that magic combination of quick preparation, incredible flavor, and that *perfect* crispy texture. That’s exactly what led me to these Crispy Chicken Burgers made with ground chicken. Forget bland, boring chicken patties; these are a game-changer!
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Why You’ll Love These Crispy Chicken Burgers (With Ground Chicken)
Seriously, these burgers are a weeknight miracle! They’re so easy to whip up, packed with flavor, and that crispy coating? Pure perfection. They’re seriously the best way to use up that ground chicken you’ve got in the fridge.
Quick Preparation Time for Crispy Chicken Burgers (With Ground Chicken)
You won’t believe how fast these come together! We’re talking a super short prep time that means you can have delicious, crispy chicken burgers on the table without spending hours in the kitchen. Perfect for when hunger strikes fast!
Incredible Flavor and Texture in Every Bite
Get ready for a flavor explosion! These burgers are juicy on the inside with an unbelievably crispy, golden-brown exterior. That satisfying crunch is exactly what you want in a burger, and the flavor is just out of this world.
Simple Ingredients for Delicious Results
The best part? You probably have most of what you need right in your pantry already! We’re using simple, everyday ingredients to create something truly special. No fancy stuff required, just goodness!
Gathering Your Ingredients for Crispy Chicken Burgers (With Ground Chicken)
Alright, let’s get down to business! To make these amazing Crispy Chicken Burgers, you’ll want to gather up these bits and bobs. Don’t worry, most of them are probably already hanging out in your kitchen. For the star of the show, the ground chicken, I really, *really* suggest going for dark meat. It just makes the burgers so much juicier and tastier. Aim for about a 90:10 meat-to-fat ratio if you can find it. If you’re not a fan of dark meat, ground turkey works too! We’ll use panko breadcrumbs for two jobs – one for the moistening mix (the panade) and then a whole bunch more for that super crispy coating. And that mayo? It’s not for spreading on your burger *yet*, it’s actually part of the panade to keep things nice and tender. For frying, any neutral oil like vegetable, canola, or even olive oil will do the trick. Make sure your parsley and green onions are finely chopped so they distribute evenly.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Ground Chicken | 1 1/2 pounds | Dark meat recommended, 90:10 meat-to-fat ratio |
| Neutral Oil | 1/4 cup | For pan-frying (e.g., vegetable, canola, olive oil) |
| Panko Breadcrumbs (for panade) | 1/3 cup | |
| Mayonnaise | 3 tablespoons | For the panade |
| Fresh Parsley | 1/3 cup | Finely chopped |
| Green Onions | 2 tablespoons | Finely chopped |
| Garlic Powder | 1/4 teaspoon | |
| Kosher Salt | 1 teaspoon | |
| Ground Pepper | 1/2 teaspoon | |
| Worcestershire Sauce | 1 teaspoon | |
| All-Purpose Flour | 3 tablespoons | For dredging |
| Egg | 1 large | Beaten with 1 tablespoon water for egg wash |
| Panko Breadcrumbs (for breading) | 1 cup | For coating |
| Hamburger Buns and Toppings | For serving | As desired |
Ingredient Notes for Crispy Chicken Burgers (With Ground Chicken)
So, let’s chat about a few of these key players. As I mentioned, using dark meat ground chicken is my top tip for super juicy burgers. If you’re looking to lighten things up a bit, you can totally swap the mayonnaise for light mayo or even low-fat milk in the panade. And the toppings? Oh, the possibilities are endless! Think classic lettuce, tomato, and cheese, or get adventurous with some spicy sriracha aioli, tangy coleslaw, or even some grilled veggies. If you want to cut down on carbs, just skip the bun or grab a low-carb one. You can even make these burgers a day ahead – just store them in the fridge and reheat them gently. They’ll keep for a couple of days, or you can freeze them for up to three months. How handy is that?
Step-by-Step Guide to Making Crispy Chicken Burgers (With Ground Chicken)
Alright, let’s get these burgers from the bowl to your bun! It’s easier than you think, and the results are seriously worth it. Just follow along, and you’ll have crispy, juicy perfection in no time.
Setting Up Your Breading Station
First things first, let’s get organized! Grab three shallow bowls or plates. In the first, put your all-purpose flour. In the second, whisk up that egg with a tablespoon of water – this is our egg wash. And in the third, spread out those glorious panko breadcrumbs. Have another clean plate or a cutting board ready nearby for your breaded burgers.
Crafting the Flavorful Chicken Mixture
Now for the heart of the burger! In a big bowl, toss together the panko for the panade, the mayonnaise, chopped parsley, green onions, garlic powder, salt, pepper, and Worcestershire sauce. Give it a good mix. Then, add your ground chicken right into this bowl. Here’s the key: use your hands, gently! Think of it like a claw shape. You want to combine everything just until it’s mixed. Overworking it will make your burgers tough, and nobody wants that.
Shaping the Perfect Burger Patties
Divide that lovely chicken mixture into five equal portions. Your hands might feel a little sticky, and that’s okay! Wetting your hands just a bit helps a ton. Gently shape each portion into a patty that’s about an inch thick. They’ll be a bit soft and wet, and that’s exactly how they should be. Don’t stress if they aren’t perfectly round; rustic is good!
Achieving the Ultimate Crispy Coating
Time for the magic coat! Take one patty and lightly dredge it in the flour, shaking off any extra. Then, dip it into the egg wash, making sure it’s fully coated. Finally, press it into the panko breadcrumbs, really coating all sides. Place the breaded burger on your waiting plate. Repeat with the rest of the patties. Now, here’s a little secret: let them rest for about 7 minutes. This helps the breading stick like glue and also brings the burgers closer to room temperature, which helps them cook more evenly.
Pan-Frying Your Crispy Chicken Burgers to Perfection
Get a large skillet nice and hot over medium-high heat with your neutral oil. Once the oil is shimmering, carefully place the burgers in the pan, making sure not to cram them in – give them some space! Cook for about 4 minutes on the first side until they’re beautifully golden brown and crispy. Flip them over and cook for another 3-5 minutes. If the coating is browning too fast, just turn the heat down a little. You want that internal temperature to hit 160°F (71°C) to be sure they’re cooked through.
Essential Equipment for Making Crispy Chicken Burgers (With Ground Chicken)
You don’t need a lot of fancy gadgets for these burgers, but having the right tools definitely makes things smoother. Here’s what you’ll want to have on hand to get these Crispy Chicken Burgers made perfectly:
- A nice big large bowl for mixing up that chicken goodness.
- Three shallow bowls – these are perfect for setting up your little breading station.
- A clean plate or cutting board to place your beautifully breaded patties on before they hit the pan.
- A good-sized large skillet for getting that amazing golden-brown crust.
- A wire rack set over a baking sheet. This is super handy for keeping your cooked burgers crispy while you finish the batch.
- A trusty set of measuring cups and spoons, of course!
- And if you’re really aiming for perfectly even burgers, a kitchen scale can be a fun optional tool to make sure each patty is the same size.
Tips for Perfect Crispy Chicken Burgers (With Ground Chicken) Every Time
Alright, let’s talk about making these burgers absolutely *perfect* every single time you whip them up. The biggest thing is not to overwork that chicken mixture. Seriously, treat it gently! Overmixing makes them tough, and we want tender, juicy burgers. When you’re frying, make sure that oil is nice and hot before the burgers go in; that’s key to a great sear and crispy coating right away. And for the love of all things delicious, don’t overcrowd the pan! Cook them in batches if you have to. Giving them space means they’ll get that beautiful, even golden-brown crispiness instead of steaming. Lastly, trust your thermometer! That 160°F (71°C) internal temperature is your best friend for ensuring they’re cooked through safely but still wonderfully juicy.
Frequently Asked Questions About Crispy Chicken Burgers (With Ground Chicken)
Got questions about these amazing Crispy Chicken Burgers? I’ve got answers! These little gems are pretty straightforward, but sometimes a little clarification goes a long way.
Can I make these burgers ahead of time?
You sure can! If you want to get a head start, you can totally prepare the burgers a day in advance. Just make them completely, bread them, and then store them in the fridge. When you’re ready to cook, let them sit out for about 7 minutes while your pan heats up. They’ll still get perfectly crispy!
What is the best type of ground chicken to use for these burgers?
For the juiciest, most flavorful Crispy Chicken Burgers, I really recommend using dark meat ground chicken. It has a bit more fat, which translates to more moisture and tenderness. Look for one with about a 90:10 meat-to-fat ratio if you can find it. Ground turkey is a good substitute if chicken isn’t your thing!
How do I ensure my burgers are truly crispy?
A few things help here! First, don’t skip that little resting period after breading – it helps the coating adhere. Make sure your oil is hot enough before you add the burgers; this creates that initial crisp. Also, avoid overcrowding the pan! Cook them in batches if needed so they can get nice and golden-brown all over instead of steaming. And of course, using panko breadcrumbs is key for that extra crunch!
Can I bake these burgers instead of pan-frying?
You can bake them, but honestly, pan-frying gives you that unbeatable crispy texture that makes these burgers so special. If you do want to bake them, I’d recommend preheating your oven to about 400°F (200°C). Place the breaded burgers on a wire rack set over a baking sheet and bake for about 15-20 minutes, flipping halfway through, until they’re golden and cooked through. They won’t be *quite* as crispy as pan-fried, but they’ll still be delicious!
Approximate Nutritional Information for Crispy Chicken Burgers (With Ground Chicken)
Just a heads-up, the nutritional info can really change depending on the exact brands you use and what toppings you pile on! But here’s a general idea of what you’re looking at per burger. Remember, these are estimates!
| Nutrient | Approximate Value (per burger) |
|---|---|
| Calories | N/A |
| Fat | N/A |
| Saturated Fat | N/A |
| Carbohydrates | N/A |
| Protein | N/A |
| Cholesterol | N/A |
| Sodium | N/A |
| Sugar | N/A |
| Fiber | N/A |
| Unsaturated Fat | N/A |
| Trans Fat | N/A |
Storing and Reheating Your Crispy Chicken Burgers
Got leftovers? Lucky you! These Crispy Chicken Burgers are still pretty darn tasty the next day, and you can totally bring back that glorious crispiness. The trick is to store them right and reheat them smart.
| Storage Method | Temperature | Duration | Reheating Method |
|---|---|---|---|
| Refrigerator | 40°F (4°C) | 2-3 days | Pop them in the oven at 350°F (177°C) for about 10 minutes, or use an air fryer for a few minutes until heated through and crispy again. |
| Freezer | 0°F (-18°C) | Up to 3 months | First, thaw them overnight in the fridge. Then, reheat using the oven or air fryer method described above. |
Share Your Crispy Chicken Burger Creations!
I would absolutely LOVE to hear how your Crispy Chicken Burgers turned out! Did you try any fun toppings? Did your family gobble them up? Please feel free to leave a comment below and let me know what you thought. Your feedback helps me keep the recipes coming and makes my day! You can also find more delicious recipes and inspiration on Pinterest.
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Amazing Crispy Chicken Burgers: 5-Ingredient Magic
- Total Time: 35 minutes
- Yield: 5 burgers 1x
- Diet: Vegetarian
Description
Enjoy these incredibly crispy chicken burgers made with ground chicken. They are juicy, flavorful, and perfect for a quick weeknight meal.
Ingredients
- 1 1/2 pounds ground chicken
- 1/4 cup neutral oil (vegetable, peanut, canola, olive oil)
- For the Panade and Seasoning:
- 1/3 cup panko breadcrumbs
- 3 tablespoons mayonnaise
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons finely chopped green onions
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 teaspoon Worcestershire Sauce
- For the Breading:
- 3 tablespoons all purpose flour
- 1 egg mixed with 1 tablespoon water
- 1 cup panko breadcrumbs
- For Serving:
- Hamburger buns and toppings
Instructions
- Prepare your breading station: Place a beaten egg with a splash of water in a shallow bowl. Place flour in another shallow bowl. Put panko crumbs on a plate. Have a plate or cutting board ready for the breaded patties.
- Make the chicken mixture: In a large bowl, combine the panade ingredients and seasonings. Let it sit for a few minutes if using milk or broth to absorb the liquid. Add the ground chicken to the mixture. Gently combine using your hand in a claw shape. Avoid overworking the mixture.
- Form the burgers: Divide the chicken mixture into 5 equal portions. Wet your hands and lightly shape each portion into a patty, about 1 inch thick. The patties will be wet and sticky.
- Bread the burgers: Lightly coat each patty in flour, shaking off any excess. Dip each patty into the egg mixture, then coat thoroughly with panko crumbs. Repeat for all 5 burgers. Let them rest for 7 minutes to help the breading adhere and to bring the burgers to room temperature.
- Pan-fry the burgers: Heat the oil in a large skillet over medium-high heat. Add the burgers, ensuring not to overcrowd the pan. Cook for 4 minutes on one side, then flip and cook for another 3-5 minutes until golden brown. If the coating browns too quickly, reduce the heat to medium. The internal temperature should reach 160F/71C.
- Keep warm: If cooking in batches, transfer cooked patties to a wire rack set over a baking sheet. Keep them warm in a low oven.
- Serve: Serve the crispy chicken patties on hamburger buns with your favorite toppings, or enjoy them without buns.
Notes
- Ground chicken: Dark meat ground chicken is recommended for juicier results. Look for a 90:10 meat-to-fat ratio. Ground turkey can be substituted.
- Panade: A panade is a mixture of milk and bread that keeps ground meat moist and tender. Mayonnaise can be used as an alternative to milk.
- Topping possibilities: Classic toppings like mustard, ketchup, cheese, and lettuce are great. Consider BBQ sauce, pesto, grilled eggplant, red pepper sauce, sriracha aioli, or coleslaw.
- Seasoning variations: Add thyme, oregano, lemon zest, or sriracha for different flavors. Cilantro can be used instead of parsley.
- To lower calories and carbs: Use light mayo or low-fat milk, skip the bun or use a low-carb bun, make smaller burgers, or try our grilled chicken burgers without breading.
- Make Ahead: Burgers can be made a day ahead and reheated at 350F/177C for 10 minutes. Leftovers can be stored in the fridge for 2-3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
