Crispy Chicken Fillet Burger Recipe

Serve immediately while the crispy chicken burgers are still hot and crunchy. Put the chicken breasts between 2 pieces of cling film and bash with a rolling pin until. All three wraps have 15 grams of protein, and the classic and honey mustard each have 790 milligrams of sodium while the spicy has 920 milligrams.

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Now the biggest secret is the temperature of the oil and the frying time.

Crispy chicken fillet burger recipe. Web take the chicken out the fridge 30mins before needed to bring close to room temp (see notes). The honey mustard wrap has 290 calories, 14 grams. Because you need the chicken to be fully cooked as well.

Take chicken breast and make 4 fillets, pound fillets with steak hammer. Web for the marinade slice the chicken breast lengthways (burger sized) and pat dry with a paper towel. Web 1.the temperature of the oil :

Web break the eggs into another shallow bowl and whisk with a fork. To add a delicious twist, incorporate parmesan cheese into the breading mixture. The secret is medium fire and longer.

Web instructions slit the chicken fillet from the middle and flatten each piece. Use a mallet or rolling pin to pound the chicken to. We love using panko breadcrumbs;

Dip the chicken into the eggs until evenly coated, then dip into the cornflakes, ensuring it is fully coated. I never cut the chicken breast pieces and there’s no. You will get 4 thin chicken fillets from 500g chicken.

Place the chicken on a chopping board and cover with baking paper. Plain or seasoned breadcrumbs can be used instead. This lean piece of chicken is perfect for burgers!