A generous burger with crispy pan-fried chicken, seasoned just enough to be spicy without overpowering the flavor.
Ingredients
- boneless chicken breasts, cut into 4 equal pieces
- all-purpose flour
- smoked paprika
- garlic powder
- onion powder
- salt
- black pepper
- Cayenne pepper
- 2 eggs
- hot sauce
- panko breadcrumbs
- vegetable oil, for cooking
- mayonnaise
- hot sauce
- honey
- lemon juice
- smoked paprika
- 4 hamburger buns
- 4 lettuce leaves
- 8 cornichon slices
- 4 tomato slices
- shredded red cabbage
Instructions
- Flatten the chicken pieces slightly to achieve an even thickness, then let them rest for 10 minutes at room temperature.
- In a bowl, mix together the flour, smoked paprika, garlic powder, onion powder, salt, pepper, and Cayenne pepper.
- In a second bowl, whisk together the eggs and hot sauce.
- Place the panko breadcrumbs in a third bowl.
- Coat each piece of chicken with the seasoned flour, dip it in the egg mixture, then cover with panko breadcrumbs, pressing gently.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- Cook the chicken for 4 to 5 minutes per side, until it's well browned, crispy, and the internal temperature reaches 165 °F.
- Place the cooked chicken on a wire rack or paper towels.
- Mix all the ingredients of the hot sauce together in a small bowl.
- Grill the buns lightly.
- Assemble each burger with hot sauce, lettuce, breaded chicken, tomato, pickles, and red cabbage.
- Close the burgers and serve immediately.
- Note: For a less spicy version, reduce the Cayenne pepper to 1/4 tsp and use a sweet hot sauce. For an oven-baked version, bake the breaded chicken at 425°F for 20 to 24 minutes, flipping it halfway through cooking.
