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Breaded Chicken Burger Recipe

Name: Slug & Lettuce - Wolverhamptons Breaded Chicken Burger Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 0.5 cups vegetable oil (for frying); 6 slices streaky bacon; 4 slices Monterey Jack cheese slices; 2 pieces burger buns (soft brioche or similar); 2 tbs butter (for toasting buns); 4 tbs chilli jam; 4 leaves lettuce leaves; 1 pieces tomato; 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cups whole milk; 1 cups Monterey Jack cheese (grated); 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups chicken cutlet marinade (optional) - buttermilk or milk + lemon

Inspired by Slug & Lettuce - Wolverhampton

Time50m

Serves2

With streaky bacon, chilli jam, Monterey Jack cheese and cheese sauce.

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Ingredients

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Burger

2 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Smoked paprika

1/2 cups vegetable oil (for frying)

6 slices streaky bacon

4 slices Monterey Jack cheese slices

2 pieces burger buns (soft brioche or similar)

2 tbs butter (for toasting buns)

4 tbs chilli jam

4 leaves Lettuce leaves

1 pieces tomato

Cheese Sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cups whole milk

1 cups Monterey Jack cheese (grated)

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Breading & Seasoning (preparation)

1/2 cups chicken cutlet marinade (optional) - buttermilk or milk + lemon

Method

Burger

Prepare chicken

If chicken breasts are thick, butterfly each breast or pound to 1/2-inch thickness between plastic wrap using a meat mallet or heavy pan. Trim any excess fat. Optionally marinate the cutlets in 1/2 cup buttermilk (or milk with 1 tsp lemon) for 15–30 minutes to tenderize — drain and pat dry before breading.

Set up breading station

Put the 1 cup flour in a shallow dish and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. In a second shallow bowl whisk the 2 eggs with 2 tablespoons milk until combined. Put the breadcrumbs in a third shallow dish and mix with the remaining 1/4 tsp smoked paprika and a pinch of salt and pepper.

Bread the chicken

Dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip, and finally press into breadcrumbs until evenly coated. Place breaded cutlets on a rack while you heat the oil.

Fry or shallow-fry chicken

In a large skillet, heat 1/2 cup (about 120 ml) vegetable oil over medium-high heat until shimmering but not smoking (approx 350°F / 175°C if using a thermometer). Fry the breaded cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If the cutlets are thick, lower heat slightly and cook longer. Transfer to a paper-towel-lined plate or rack to drain.

Cook bacon

While chicken rests, fry the streaky bacon in a separate skillet over medium heat until crisp (about 6–8 minutes), turning occasionally. Transfer to paper towels to drain. Use 3 slices per burger (cook 6 slices for two burgers).

Toast buns

Butter the cut sides of the burger buns and toast in a dry skillet or under a broiler until golden (1–2 minutes).

Assemble burgers

Spread 2 tablespoons chilli jam on the bottom bun. Place 2 lettuce leaves and 2–3 slices of tomato on top. Put the hot breaded chicken cutlet on top, then immediately place one slice of Monterey Jack on each cutlet so it softens. Add 3 slices of crisp bacon. Spoon 2–3 tablespoons warm cheese sauce over the bacon, then add the top bun. Serve immediately.

Cheese Sauce

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture bubbles but doesn't brown.

Add milk

Gradually whisk in 1 cup whole milk, smoothing out lumps. Continue to whisk and bring to a gentle simmer until sauce thickens (2–3 minutes).

Add cheese & season

Lower heat to low and stir in 1 cup grated Monterey Jack cheese a handful at a time until melted and smooth. Whisk in 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Keep the sauce warm on the lowest heat, stirring occasionally. If it becomes too thick, thin with 1–2 tablespoons milk.

Finishing

Taste and adjust seasoning: check chilli jam amount and cheese sauce salt. Ensure chicken is hot and cheese is melted before serving. Serve with fries or a simple salad if desired.