17 Best Juicy Chicken Burger Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Patties

Homemade Breaded Air Fryer Chicken Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 patties’]

Air Fryer Chicken Patties are tender and juicy homemade breaded chicken burgers with a crispy panko crumb coating and very little oil.

Ingredients

• 3/4 cup panko breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• Spray oil
• 1 pound lean ground chicken
• 1 large egg (whisked)
• 1/4 cup panko breadcrumbs
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• Spray oil

Instructions Make the breadcrumb coating:

1. Preheat oven to 400F. Spread the panko crumbs out on a baking sheet lined with parchment paper. Lightly spray them with oil.
2. Bake for 5 minutes, or until the crumbs are golden brown. Keep an eye on them so they don’t burn. Stir them around to brown evenly. Remove from oven and let cool.
3. Once cooled, mix the toasted panko crumbs with oregano, basil, parsley, smoked paprika and salt in shallow dish. Set aside.

Make the patties:

1. In a large bowl, add all of the chicken patty ingredients. Use a fork or your hands to mix together. Be careful not to over mix as the patties will turn out tough.
2. Form into 4 equal sized patties about 1/2-inch thick.
3. Coat each patty in the seasoned panko crumb mixture.
4. Place the patties in the air fryer basket in a single layer and lightly spray the tops with oil.
5. Air fry on 400F for 8 minutes. Flip the patties over and air fry for another 6-8 minutes. (Depending on the size of your air fryer, you may need to air fry the chicken patties in two batches).

2. Crispy Chicken Burgers

Crispy Air Fryer Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Try these crispy air fryer chicken burgers once and they’ll quickly become one of your go-to meals. Coat chicken thighs with lots of yummy herbs and spices and super crispy panko breadcrumbs, and air fry (pan fry if you prefer). Sandwich with a few toppings in a fresh brioche bun and they’re done. It’s an unbelievably tasty and easy 30-minute meal!

Ingredients

• ⅓ cup flour
• 1 large egg
• ¾ cup panko breadcrumbs
• 1 tablespoon lemon pepper seasoning
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons Italian herbs ((can be mixed herbs or just basil, oregano, thyme))
• 4 chicken thighs (opened out so they are mostly flat)
• salt and pepper (for grinding over the raw chicken)
• 4 brioche buns (I prefer the good quality ones with minimal ingredients!)
• 8 tablespoons mayonnaise (or to taste)
• 1 avocado (sliced (you need about ¼ small avocado per person))
• 4 small handfuls mixed salad
• 4 sundried tomatoes (Sometimes I use sundried tomato strips or sundried tomato halves – it doesn’t matter.)

Instructions Crumbing the chicken

1. Put the flour, egg and panko crumbs in 3 separate bowls.
2. Add all the spices and herbs to the panko crumbs and mix well.
3. Fold out each chicken thigh so it’s mostly flat. Grind over plenty of salt and pepper.
4. Press each chicken thigh first in the flour, then in the egg, then in the crumbs. Use one hand to dip in the flour and egg, and the other hand to press into the crumbs.

Air frying the chicken

1. Preheat the air fryer to 390F/200C for 3 minutes. Spray the bottom of the air fryer basket lightly with oil. Put the chicken in the air fryer basket (it’s OK if it overlaps slightly) and spray the chicken lightly with oil.
2. Air fry for 8 minutes. Turn the chicken over and spray lightly with oil again. Air fry for another 7 minutes. At this point the chicken might be golden and crispy, or it might need another 5 minutes (it depends on your particular air fryer). In my air fryer I usually cook for another 5 minutes (so 20 minutes in total).

Pan frying the chicken (alternative to air frying)

1. Heat up about 2 tablespoons olive oil in a large frying pan. When the oil is quite hot, add the chicken.
2. Let cook for about 5 minutes without moving the chicken. Turn chicken over and turn down the heat to medium. Cook for about another 10 minutes or until golden and crispy on both sides.

Assembling the burger

1. Lightly toast the burger buns.
2. Spread 1 tablespoon of mayonnaise on each burger half (top and bottom).
3. Put one crispy chicken thigh on top of each burger bottom.
4. Top each chicken thigh with a handful of green salad and a sundried tomato. Put the tops on the buns and serve immediately.

3. Greek Chicken Burger with Feta

Greek Chicken Burger with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

Juicy and flavourful grilled chicken breast in a brioche bun smothered with feta and tzatziki, then layered with lettuce, onion, tomato and avocado this Greek chicken burger is a summer BBQ hit!

Ingredients

• 1½ lemons (juice and zest)
• 2 cloves pressed garlic (or 1 tsp garlic powder )
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp olive oil
• 2 chicken breasts (cut in half lengthwise)
• 125g / 1/2 cup feta cheese
• 2 tbsp Greek yogurt (plain )
• 125 ml / 1/2 cup Tzatziki
• 1/2 onion
• 1 tomato
• 4 leaves lettuce
• 1 avocado
• 4 hamburger buns

Instructions

1. Cut the chicken breasts in half lengthwise. Mix the juice and zest of lemons, pressed garlic, oregano, parika, salt and olive oil, pour all over chicken breasts and marinate for at least 3 hours or overnight.
2. Preheat the grill. Meanwhile, prepare the toppings. Make the feta spread by breaking up feta cheese with a fork into a paste, it doesn’t have to be smooth, then combining it with the Greek yogurt. Make the tzatziki following this recipe or use a store bought version. Slice the onions, tomatoes, avocado and wash and dry the lettuce leaves.
3. Place the chicken breasts on a preheated grill on high heat and grill for 2 minutes on each side, then move to the indirect heat, cover the lid of the BBQ and cook for 5-7 minutes until cooked all the way through and the internal temperature reads 165F/74C. Rest for 5 minutes before using in a burger.
4. Assemble the burgers by spreading 1-2 tbsp of the feta spread on the bottom of a toasted burger bun, top with a lettuce leaf, grilled chicken breast, onions, then slices of tomatoes and avocados. Finish with 1-2 tablespoons of Tzatziki sauce and the top of the bun. Serve immediately.

4. Spicy Mala Chicken Burgers

Mala Spice Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT135M · Yield: [‘4’]

These Spicy Mala Chicken Burgers are a fun and delicious way to amp up chicken burgers with some heat. Crunchy, fried chicken is flavoured with a mixture of spices and doused with Sichuan chili oil for additional kick.

Ingredients

• 2 chicken breast (butterflied)
• 1 1/2 Tbsp soy sauce
• 1/2 tsp sea salt
• 4 Tbsp Mala spice mix (divided)
• 1 tsp sesame oil
• 1 C all-purpose flour
• 2 Tbsp corn starch
• frying oil (use a high smoke-point oil such as canola, peanut, grapeseed)
• 4 hamburger buns
• 4 Tbsp sesame kewpie (or mayo)
• 4 leaves lettuce
• Sichuan chili oil

Instructions Prepare the chicken:

1. Place the chicken in a large bowl.
2. Add in the soy sauce, salt, Mala spice mix, and sesame oil.
3. Marinate the chicken in the seasoning.
4. Cover and store in the fridge for 2 hours or longer.
5. Heat a pot of oil over medium-high heat. (Use a high smoke-point oil, such as peanut, grapeseed or canola).
6. Add flour and corn starch to a shallow bowl and mix.
7. Take the chicken out of the marinade, and coat with flour mixture.
8. Coat chicken completely and then tap off excess.
9. Add the chicken to the hot oil and fry one at a time, about 5 minutes per side, or until the internal temperature reaches 165°F/74°C.
10. Remove chicken from the frying oil and drain on paper towel.
11. Season the fried chicken with additional mala spice mix.

Assemble:

1. Slice a hamburger bun and spread 1 Tbsp of sesame kewpie sauce.
2. Add lettuce and the fried chicken to the bun.
3. Drizzle Sichuan chili oil over the fried chicken.
4. Replace the top half of the bun and enjoy!

5. Crispy Chicken Burgers

Crispy Chicken Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT10M · Yield: [‘4’, ‘4 people’]

This crispy chicken burger is the king of all chicken burgers! The fried cornflake coating makes it incredibly crispy, while the buttermilk marinade keeps it moist and juicy inside.

Ingredients

• 2 large chicken breast (Note 2)
• 1 cup buttermilk (250 ml)
• ½ tablespoon sweet paprika powder
• ½ tablespoon garlic powder
• ½ teaspoon fine sea salt (or kosher salt)
• ¼ teaspoon ground black pepper
• 3 cups cornflakes (2.5 oz/ 75 g, Note 3)
• 1 cup all-purpose flour (4.5 oz/ 125 g)
• 1 ¼ teaspoon baking powder
• 1 cup cooking oil (Note 4)
• 4 burger buns
• 5 tablespoons mayonnaise
• 3 tablespoons sweet chili sauce
• lettuce leaves
• pickles
• red onion sliced
• coleslaw (Coleslaw recipe)
• other toppings to taste

Instructions Crispy chicken:

1. Cut the breasts into two pieces horizontally. Starting from the thicker end, slice horizontally through the middle, creating two thin fillets. Use a gentle sawing motion to maintain an even thickness throughout. 2 large chicken breasts
2. Marinade: Mix the buttermilk and spices in a shallow dish. Turn the chicken into the mixture, nestle it snuggly inside, and marinate for at least 30 minutes or overnight. 1 cup/ 250 ml buttermilk + ½ Tbsp paprika + ½ Tbps garlic powder + ½ tsp sea salt + ¼ tsp black pepper
3. Cornflake coating: Place the cornflakes into a large shallow bowl and crush them lightly with your hand (don’t overdo it, they should be only lightly crushed). Add flour and baking powder and mix well. 3 cups/ 2.5 oz/ 75 g cornflakes + 1 cup/ 4.5 oz/ 125 g all-purpose flour + 1 tsp baking powder
4. Double-coat chicken: Lift the chicken from the marinade, and let the excess drip back into the bowl. Press the pieces into the cornflake mixture, dip them again into the buttermilk mixture, and press them again into the coating.
5. Heat the oil while you coat the chicken; the temperature should be around 350F/180C (oil thermometer). Alternatively, stick the tip of a toothpick into the hot oil; if small blisters are forming around it, the oil should be hot enough for frying. 1 cup/ 250 ml oil
6. Fry in batches without overcrowding the pan and flipping halfway through; it takes about 8-10 minutes, but check. The pieces should be golden brown and cooked through (internal temperature 165°F/ 74°C). Place the pieces of chicken on paper towels to absorb the excess fat.
7. Repeat with the remaining chicken.

Assemble the burgers:

1. Lightly toast the burger buns in a skillet or grill pan. 4 burger buns
2. Mix mayonnaise and sweet chili sauce in a small bowl. Spread the spicy mayo on both halves of the toasted brioche buns. 5 Tbsp mayonnaise + 3 Tbsp sweet chili sauce
3. Assemble: Layer lettuce, crispy chicken, a few onion slices, sliced pickles, and coleslaw on the bottom buns. Place the lid buns on top.
4. Serve immediately while the burgers are still hot and crunchy.

6. Chicken Satay Burgers

Chicken Satay Burgers with Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT8M · Total: PT128M · Yield: [‘6’, ‘6 burgers’]

Juicy chicken burgers topped with as-spicy-as-you-like peanut sauce and quick pickled veggies for crunch. This Chicken Satay Burger with Peanut Sauce combines all the flavors of Chicken Satay in a yummy burger.

Ingredients

• 2 teaspoons vegetable oil
• ½ medium onion (minced)
• 3 cloves garlic (minced)
• 1 ½ inch piece of fresh ginger (peeled & minced)
• 2 teaspoons sambal oelek (or to taste)
• 1 teaspoon trassi (or 2 teaspoons fish sauce)
• 2 tablespoons smooth peanut butter
• 5 tablespoons canned coconut milk
• 5 tablespoons heavy cream
• 1 tablespoon ketjap manis (Sweet Soy Sauce (see note))
• 2 teaspoons brown sugar (or to taste)
• 1 red bell pepper (stemmed, seeded and cut into 2″ matchsticks)
• ½ large cucumber (peeled, seeded and cut into 2″ matchsticks)
• 1 large carrot ( peeled and cut into 2″ matchsticks)
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 3 tablespoons cider vinegar
• 1 tablespoon water
• ½ teaspoon minced ginger
• ½ teaspoon ground turmeric
• 2 pounds boneless skinless chicken thighs (ground coarsely with meat grinder or pre ground meat.)
• 1 tablespoon sambal Oelek chili paste
• 1 tablespoon Ketjap Manis (sweet soy sauce)
• 3 tablespoons dry bread crumbs
• ½ teaspoon kosher salt

Instructions Make the Peanut Sauce

1. Heat2 teaspoons vegetable oil in a medium saucepan, Add½ medium onion (minced), 3 cloves garlic (minced) and 1 ½ inch piece of fresh ginger (minced) and saute until softened, Add 2 teaspoons sambal oelek and saute 1 minute. Add 1 teaspoon trassi and saute 1 minute. Add 2 tablespoons smooth peanut butter and saute 1 minute. Add 5 tablespoons canned coconut milk, 5 tablespoons heavy cream 1 tablespoon ketjap manis and 2 teaspoons brown sugar. Adjust seasonings to taste.

Make the Pickled Vegetables

1. Combine all the ingredients in a small bowl. Refrigerate at least 3-4 hours, stirring occasionally.

Make the Chicken Satay Burgers

1. Combine ground chicken, 1 tablespoon sambal Oelek chili paste, 1 tablespoon Ketjap Manis, 3 tablespoons dry bread crumbs and ½ teaspoon kosher salt.
2. Form into 6 patties. Refrigerate at least 1-2 hours before grilling.
3. Grill over medium-high flame until cooked through, about 4 minutes per side. The burger should feel firm when pressed in the middle.
4. To assemble the burgers put a dollop of peanut sauce on the top and bottom of the bun, put the burger on the bun and another dollop of peanut sauce on the burger. Top the burger with a pile of pickled veggies. Enjoy!

7. Greek Chicken Burgers

Greek Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Greek Chicken Burgers are light, healthy and packed with your favorite Greek flavors.

Ingredients

• 4 chicken burgers
• 4 buns
• 1 cup of arugula
• 1/2 cup of kalamata olives (sliced)
• 1/2 cup of roasted red peppers (chopped)
• 1/2 cup of feta cheese (crumbled)

Instructions

1. Preheat your grill to medium-high heat.
2. Grill your chicken burgers for about 5 minutes per side or until the chicken burgers reach an internal temperature of 160 degrees F.
3. Serve on a bun with your favorite toppings like feta cheese, arugula, roasted red peppers, olives and a tzatziki sauce.

8. Cajun Chicken Burger

Cajun Chicken Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

This is a delicious and super easy recipe for Cajun Chicken Burgers. Packed full of flavour and perfect for a midweek meal.

Ingredients

• 4 medium chicken breasts
• 4 tbsp cajun seasoning (fajita seasoning)
• lettuce leaves
• 4 tbsp mayonnaise
• 4 burger rolls
• salt (seasoning)
• 2 tbsp oil (for frying)

Instructions

1. I like to begin by slicing the middle of the chicken breasts open with a sharp knife. Season lightly with salt.
2. Then cover with clingfilm or put in a freezer bag and flatten with a rolling pin a little. It makes it quicker and easier to fry and cook through.
3. Dust the chicken breasts with cajun or fajita seasoning. If you haven’t got a shaker end on your spices I use a small sieve to get even coverage. Remember to wash your hands afterwards straight away and keep those spiced covered fingers away from sensitive areas!
4. Fry in a little oil for about ten minutes until completely cooked through.
5. Place in your burger bun with some lettuce leaves and a tbsp of mayonnaise. Could it get any easier???
6. Apply To Face

9. Chicken Fillet Burger

Chicken Fillet Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT10M · Yield: [‘4’, ‘4 people’]

Make this irresistible chicken fillet burger tonight! Each bite delivers a satisfying blend of flavors that make the crispy chicken burgers a beloved choice for burger enthusiasts.

Ingredients

• 4 chicken fillets (Note 1)
• 2 tablespoons all-purpose flour
• ¼ cup buttermilk (60 ml)
• 1 large egg
• 1 cup panko breadcrumbs (60 g/ 2 oz)
• 2 tablespoons Parmesan (freshly grated)
• ½ teaspoon sweet paprika
• ½ cup cooking oil (125 ml Notes 2, 3)
• fine sea salt (or kosher salt)
• ground black pepper
• 4 burger buns
• 4 slices cheddar (Note 3)
• 5 tablespoons mayonnaise
• 3 tablespoons sweet chili sauce
• a good handful of arugula (Note 4)
• red onion (sliced)
• coleslaw

Instructions

1. Prepare all the ingredients for making the burgers before you start cooking the chicken so that the cheese on top of the fillets is still melty while you build the burgers. Alternatively, make the burgers without the cheese, or don’t bother with melting the cheese.

Chicken fillets:

1. Flour coating: Mix flour with salt and pepper on a large plate. 2 Tbsp flour + ¼ tsp salt + ⅛ tsp black pepper
2. Dipping mix: Lightly whisk the buttermilk and the egg in a large shallow bowl. ¼/ 60 ml cup buttermilk + 1 egg
3. Breading: Mix panko breadcrumbs, paprika, and Parmesan in another large shallow bowl. 1 cup/ 60 g/ 2 oz panko + 2 Tbsp Parmesan + ½ tsp paprika
4. Bread chicken: Turn the fillets into the flour and pat gently to remove the excess. Dredge them through the egg mixture and let the excess drip back into the bowl. Next, turn the fillets into the panko mixture and press lightly with your palms to help the breading adhere to the chicken.
5. Cook: Heat the oil while you prepare the fillets (oil temperature 350°F/ 180°C (Note 5). Carefully lower the fillets into the oil. Fry for 4-5 minutes per side until nicely browned and cooked (internal temperature 165°F/ 74°F). ½ cup/ 125 ml oil
6. Top each fillet with one slice of cheese and let it melt slightly while still in the pan.4 slices cheese
7. Transfer the chicken fillets to a large plate lined with paper towels to absorb the excess oil.

Chicken fillet burgers:

1. Sauce: Mix mayonnaise and sweet chili sauce in a small bowl. Set aside. 5 Tbsp mayonnaise + 3 Tbsp sweet chili sauce
2. Toast the cut side of the buns in a clean frying pan. 4 hamburger buns
3. Spread the mayonnaise mixture on the bun halves.
4. Assemble the burgers: Place some arugula on the bun. Add the cheesy chicken fillets, onion slices, and coleslaw (Note 6). Place the lid of the bun on top and press lightly. Serve immediately.

10. Chicken Parmesan Burgers

Ground Chicken Parmesan Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘4’, ‘4 burgers’]

Ground Chicken Parmesan Burgers are juicy, flavorful and topped with marinara sauce, creamy mozzarella and fresh basil. They’re a healthier twist on the classic and are an easy, family-friendly dinner!

Ingredients

• 1/2 cup Homemade Marinara Sauce (or store bought marinara)
• 1 tablespoon oil
• 1 lb. ground chicken
• 1/4 cup grated parmesan cheese
• 1/4 cup grated onion
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1/2 teaspoon black pepper (to taste)
• 4 slices fresh mozzarella
• 1/3 cup chopped fresh basil
• 4 hamburger buns

Instructions

1. Place the ground chicken, parmesan, grated onion, garlic and Italian seasoning in a medium bowl and mix together gently with your hands until combined. Form into (4) burgers and season both sides with salt and pepper.
2. Heat 1 tablespoon of oil in a cast iron skillet over medium heat , or preheat the grill to medium and oil the grates with the oil. Cook the burgers for 4 minutes per side or until an internal thermometer registers at 160 degrees.
3. While the burgers cook, heat the marinara sauce in the microwave in a heatproof bowl until warm.
4. Remove the ground chicken burgers from heat, top with a slice of mozzarella cheese, and allow to rest a couple of minutes until the cheese melts slightly.
5. Place each burger on the bottom bun and top with marinara sauce, fresh basil and the top bun. Serve immediately and enjoy!

11. Chicken Fajita Burgers

Chicken Fajita Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Juicy chicken fajita burgers are topped with sautéed peppers and onions and a big dollop of guacamole.

Ingredients

• 1 pound ground chicken
• 1 tablespoon chopped cilantro
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 red bell pepper, (sliced thin)
• 1/2 of a yellow onion, (sliced thin)
• 1/2 teaspoon chili powder
• Kosher salt and black pepper
• 4 slices Monterey Jack cheese
• 4 buns
• 1 avocado
• 1 tablespoon chopped cilantro
• 2 tablespoons diced yellow onion
• 1/8 teaspoon garlic powder
• 1-2 tablespoons fresh lime juice
• Kosher salt and black pepper to taste

Instructions

1. In a bowl, combine the ingredients for the guacamole. Use a fork to mash everything together until your desired consistency is reached. Taste for seasoning and adjust as needed.
2. In a large bowl stir together the spices, lime juice, cilantro, salt and pepper for the burgers. Add in the ground chicken and use your hands to gently combine everything. Divide the mixture into fourths and form into patties. Place the patties on a parchment paper lined plate or sheet pan to keep them from sticking.
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced pepper and onion to the skillet and sauté until soft, about 6-8 minutes. Remove the peppers and onions onto a plate.
4. Lower the heat to medium and add additional oil to the skillet. Place the chicken patties into the skillet and cook for 4-5 minutes, then flip them over. Place the cheese on top of the burgers and continue to cook them until they are cooked through and have an internal temperature of 165° F.
5. Remove the burgers from the skillet and onto warmed or toasted buns. Top them with the peppers, onions, and a spoonful of guacamole.

12. Southern Crispy Fried Chicken Burgers

Southern Crispy Fried Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘4’]

These Southern Crispy Fried Chicken Burgers are made with juicy chicken thighs marinated in buttermilk, fried until golden and crunchy, then stacked on brioche buns with bacon chutney, tangy coleslaw, and pimento cheese. A bold, restaurant-style chicken sandwich that’s rich, indulgent, and full of Southern flavor.

Ingredients

• 4 boneless, skinless chicken thighs, (about two pounds total)
• 1½ cups buttermilk
• 1 tablespoon hot sauce
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons salt (divided)
• 1 quart peanut oil, (see notes)
• 4 brioche buns
• 3 cups shredded cabbage
• ½ cup shredded carrots
• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 5 ounces extra sharp yellow cheddar cheese
• 5 ounces extra sharp white cheddar cheese
• ¼ teaspoon ground red pepper
• ¼ tsp ground black pepper
• ¾ cup mayonnaise
• ¼ cup minced roasted red peppers or pimentos
• ¼ cup hot and smoky bacon chutney

Instructions

1. Combine the buttermilk and hot sauce in a gallon-sized plastic storage bag or a bowl. Add the chicken thighs and let them marinate for at least 30 minutes up to 24 hours. If you are marinating it longer than 30 minutes, cover and store it in the refrigerator until you are ready to bread the thighs.
2. To make the coleslaw, combine the mayo, vinegar, and sugar and add about half to the grated cabbage and carrots. Toss to combine. If the slaw looks dry, add a bit more dressing. Set it aside, cover, and keep it refrigerated until you are ready to add it to the burger.
3. To make the pimento cheese, grate the cheese and finely mince the red peppers or pimentos. Combine the cheese, peppers, mayonnaise, and red and black pepper. Set aside, cover, and keep it refrigerated until you are ready to add it to the sandwich.
4. When you are ready to bread the chicken, add the flour, cornstarch, one and a half teaspoon of kosher salt, garlic, and onion powder to a pie plate or shallow bowl. Whisk to combine.
5. Remove the thighs from the buttermilk marinade, season with a bit of the remaining salt, and dredge both sides in the flour mixture. Make sure they are completely covered. Shake off any excess flour. Place the breaded thigh on a wire rack to rest and repeat with the remaining thighs.
6. Pour the oil to a depth of one and a half or two inches in a cast iron skillet, Dutch oven, or electric fryer, and preheat the oil to 350° F as measured with an instant-read candy or deep fry thermometer.
7. When the oil has come up to the correct temperature, carefully add the breaded chicken thighs and let them cook for four to five minutes. Carefully turn them over and let them cook for an additional three to four minutes or until they have reached 165° F in the thickest part as measured by an instant-read meat thermometer and are golden brown.
8. Use a metal spider or slotted spoon to remove the chicken from the oil and set it on a wire cooling rack to let it drain.
9. Toast the buns under the broiler until they are golden brown. Liberally spread the bacon chutney on the bottom bun, and top it with a fried chicken thigh, a large dollop of pimento cheese, and a serving of coleslaw.
10. Serve immediately with plenty of napkins.

13. Korean Fried Chicken Burger

Korean Fried Chicken Burger Recipe with Gochujang Mayonnaise is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘2’, ‘2 Servings’]

This delicious crispy Korean-style fried chicken burger comes with a spicy gochujang mayonnaise and is loaded with kimchi to provide beautifully sharp spicy flavours.

Ingredients

• 4 Small Boneless Skinless Chicken Thighs (125g Each )
• 30 g Ginger (1 Thumb Sized Piece )
• 1 Tbsp Rice Wine
• 1 Tbsp Light Soy Sauce
• ½ Tsp Sugar
• Pinch of MSG
• 6 Tbsp Cornflour (65-70g (Cornstarch in the US))
• 50 g Mayonnaise (3 Tbsp )
• 20 g Tomato Ketchup (1 Tbsp )
• 25 g Gochujang (1 Tbsp)
• 10 g Runny Honey (½ Tbsp )
• 1 Tsp Lemon Juice
• 2 Soft White Bread Rolls
• Iceberg Lettuce
• 100 g Kimchi (½ Cup )

Instructions

1. Peel the ginger, grate it and place it in a bowl (large enough to hold the chicken) with the rice wine, soy sauce, sugar and a pinch of MSG and mix well.
2. Bash the chicken thighs with a meat mallet or rolling pin to get them to an even thickness (around 1cm or ½”).
3. Add the chicken thighs to the ginger mix and toss to coat, then transfer to the fridge to chill for up to 2 hours. You can cook them immediately if you wish, but the flavours will not develop as much.
4. Mix the ingredients for the gochujang mayonnaise in a bowl and set aside.
5. Shred the lettuce.
6. Drain the kimchi.
7. Slice the burger buns.
8. Heat 1cm of oil in a wide-based frying pan or skillet large enough to hold the chicken thighs to 180°C or 350°F.
9. Dredge the chicken in the cornflour and then fry for 2-3 minutes on each side, ensuring that the chicken reaches 73°C or 165°F before serving. Then transfer to kitchen paper to absorb any excess oil.
10. Build your burger, I start with a layer of lettuce followed by kimchi, then one chicken thigh, more kimchi and finally the spicy mayonnaise.

14. Asian Chicken Burgers

Asian Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Ingredients

• 1 small carrot
• 1 small red onion (halved)
• 1 lb ground chicken breast
• 1/4 cup panko bread crumbs
• 2 Tbsp hoisin sauce
• 1 Tbsp grated fresh ginger
• 4 sesame seed hamburger buns
• For the salsa:
• 1 large peach (chopped)
• 1 Tbsp orange marmalade
• 1 Tbsp red onion (finely chopped)
• 2 tsp cider vinegar
• 1/2 tsp grated fresh ginger

Instructions

1. Preheat the oven to 375 degrees F.* Mist a baking sheet with cooking spray.
2. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, hoisin sauce, and ginger. Mix until combined.
3. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes.
4. Serve on buns and top with the peach salsa.
5. Salsa
6. In medium bowl, combine all ingredients.
7. Refrigerate until ready to serve.
8. Makes about 1 cup.

15. Buttermilk Chicken Burger

Buttermilk Chicken Burger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

This Buttermilk Chicken Burger is crispy, juicy, spicy and bursting with flavour with top tips on how to make the BEST chicken burger!

Ingredients

• 4 small Chicken Breasts (Boneless)
• 500 ml Buttermilk
• 2 tsp MSG (See Notes)
• 1 tsp Smoked Paprika
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Granules
• ½ tsp Salt
• 3 Eggs
• 205 g Plain Flour
• 1 tsp Salt (Adjust according to your taste)
• 2 tsp MSG
• 1 ½ tsp Garlic Granules
• 1 ½ tsp Smoked Paprika
• 1 ½ tsp Cayenne Pepper
• 1 tsp Onion Powder
• ½ tsp Black Pepper
• ½ tsp White Pepper
• Veg or Sunflower Oil (For Frying)
• Pickles
• Salad
• Cheese Slices
• Sauces
• 4 Buns

Instructions

1. Pound the chicken breasts between 2 sheets of cling film to ensure they are even all over. You may need to slice the chicken breast horizontally on half to adjust thickeness first.
2. Combine buttermilk, MSG, Smoked Paprika, Cayenne, Garlic, Salt and Eggs in a bowl and add the Chicken. Marinade 30 minutes to overnight.
3. Add the Plain Flour to a bowl with Salt, MSG, Garlic Granules, Smoked Paprika, Cayenne Pepper, Onion Powder, Black Pepper and White Pepper. Mix through with your fingers to ensure the spices are evenly distributed throughout the flour. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
4. Fill a large pan no more than a third full with vegetable oil. Heat the oil to 180C/356F. Cook the chicken, in batches, for 4- 7 minutes turning half way, until deep golden brown.
5. Remove to a wire rack and build your burger!

16. Chicken Burgers with Mango Avocado Salsa

Chicken Burgers with Mango Avocado Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.25 lb ground chicken
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 4 hamburger buns
• 1 cup diced mango
• 1 avocado, diced
• 1/4 cup finely chopped red onion
• 2 tablespoons lime juice

Instructions

1. 1. In a bowl, mix ground chicken, breadcrumbs, egg, chili powder, and salt; form into four patties.
2. 2. Brush or spray a grill or skillet with oil; cook patties 5–6 minutes per side until cooked through.
3. 3. Toast buns until lightly browned.
4. 4. Make salsa by combining mango, avocado, red onion, and lime juice; season to taste.
5. 5. Assemble burgers with patties and mango avocado salsa; serve.

17. Air Fryer Chicken Burgers

Crispy Air Fryer Chicken Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [‘2’, ‘2 burgers’]

If you love easy dinners with simple ingredients then look no further than these Chicken Burgers In The Air Fryer. With very little prep and cook time, these air fryer ground chicken burgers are a healthy meal that the whole family will enjoy.

Ingredients

• 1/4 cup flour (see notes)
• 1/2 cup panko bread crumbs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp lemon pepper
• 1 tsp italian seasoning
• salt + pepper
• 2 chicken breasts

Instructions

1. Put the flour, egg and bread crumbs into 3 separate bowls. Add all the seasonings to the panko bread crumbs.
2. Press each chicken breast into the flour, then the egg, then into the panko crumbs.
3. Place chicken patties in the basket of your air fryer in a single layer, making sure they are not touching. You may have to make these in 2 batches depending on the size of your air fryer.
4. Set the temperature to 400°F and cook the chicken burgers for 9 minutes, then flipping them over and cooking for another 7-8 minutes or until they are fully cooked and reach an internal temperature of 165 degrees F (you can use a meat thermometer to test this).
5. Toast the hamburger buns in the air fryer for 1-2 minutes if you desire, or until they are golden brown.
6. Assemble the chicken burgers by placing a patty on each bun and adding your favorite toppings.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.