- 500g All Purpose Flour
- 7g Instant Yeast
- 10g Salt
- 1 Egg (40g)
- 40g Melted Butter
- 220g Lukewarm Water
- 1 Beaten Egg For Topping
- Chicken Breast
- Panko with Sesame Seeds
- Beaten Egg for breading
- Oil for Frying
- SPG (Salt, Pepper, Garlic)
- Fresh Lime Juice
We love Chicken. And we love good bread. So we combine these two to make the juiciest and tastiest chicken burger we’ve eaten so far.
Starting with the bread.
Knead all the dough ingredients without the egg for the topping to a smooth ball. Let the butter cool down for a little bit so it’s not too hot for the yeast. For a smooth dough you will need about 300g liquid, simply adjust it with water if you got different size eggs. Let the dough double and divide it into 8 for normal size buns. Shape them and let them double a second time on a warm spot.
Preheat the oven to 180°C/360°F. Gently brush egg-wash, sprinkle some sesame seeds ontop and bake them for 15-20 minutes until golden brown.
After baking let them cool covered with a towel for at least 20 minutes.
Take the chicken breast and pound it flat, season it and bread it with flour, egg-wash and panko with sesame seeds. For a more crispy coating put the chicken in the fridge for about 30 minutes before frying.
After that put some vegetable oil in a pan and preheat it to 180°C/360°F. Fry each side for 4 minutes each until done and well browned.
Time to build the burger.
Put on some self-made mayo, some salad, chicken, cheese and onions.
Serve with Potato Chips or Fries.