"
Amazingly crunchy, bursting with flavor!|Crisp coating is genius!|Family demolished these in minutes!|Best homemade burgers ever!|Crunchier than any takeaway burger!|Spicy version is absolute fire!|Perfect weekend treat!|So juicy inside, crispy outside!
"
Crisp Packet Chicken Burgers Recipe
Learn how to make these game-changing crisp packet chicken burgers with an incredibly crunchy, flavor-packed coating! This quick and easy recipe transforms ordinary fried chicken into a sensational burger with savory, crispy exterior and juicy, tender meat inside.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">4 skinless chicken breasts (about 150g each)</li>
<li class="ingredients-single-item">150g flavored crisps (paprika, cheese, or spicy flavored)</li>
<li class="ingredients-single-item">50g plain flour</li>
<li class="ingredients-single-item">2 large eggs</li>
<li class="ingredients-single-item">1 tsp smoked paprika</li>
<li class="ingredients-single-item">1 tsp garlic powder</li>
<li class="ingredients-single-item">1/2 tsp salt</li>
<li class="ingredients-single-item">1/4 tsp black pepper</li>
<li class="ingredients-single-item">200ml vegetable oil (for frying)</li>
<li class="ingredients-single-item">4 brioche burger buns</li>
<li class="ingredients-single-item">4 tbsp mayonnaise</li>
<li class="ingredients-single-item">2 tsp sriracha (optional)</li>
<li class="ingredients-single-item">1 cos lettuce, leaves separated</li>
<li class="ingredients-single-item">2 tomatoes, sliced</li>
<li class="ingredients-single-item">1 red onion, thinly sliced</li>
<li class="ingredients-single-item">4 slices cheddar cheese (optional)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Place each chicken breast between two sheets of cling film and gently pound with a rolling pin or meat mallet until they're an even thickness of about 1.5cm. This helps them cook evenly and more quickly. Season both sides with a pinch of salt and pepper.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
Pour the crisps into a food processor and pulse until they're broken down into small crumbs but not completely powdered - you want some texture remaining. Alternatively, place them in a strong zip-lock bag and crush with a rolling pin. Transfer to a wide, shallow bowl.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Set up your coating station with three shallow bowls: one with the flour mixed with the smoked paprika, garlic powder, salt and pepper; one with the eggs beaten until smooth; and the third with your crisp crumbs.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Taking one chicken breast at a time, dredge it in the seasoned flour, making sure it's completely coated. Shake off any excess, then dip into the beaten egg, ensuring it's fully covered. Finally, press it into the crisp crumbs, turning and pressing firmly so the crumbs adhere to all sides. Place on a plate and repeat with the remaining chicken breasts.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Heat the vegetable oil in a large, heavy-based frying pan over medium-high heat. You want enough oil to come about 1cm up the side of the pan. Test if the oil is hot enough by dropping in a few crisp crumbs - they should sizzle immediately but not burn.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Carefully lower two chicken breasts into the hot oil and cook for about 4-5 minutes on each side until deep golden brown and crispy. The internal temperature should reach 75°C if you have a meat thermometer. Transfer to a wire rack set over a baking tray to drain excess oil. Repeat with the remaining chicken.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
While the chicken is cooking, mix the mayonnaise with sriracha if using, for a spicy burger sauce. Set aside. Split and lightly toast the brioche buns under a grill or in a toaster.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
To assemble your burgers, spread the sriracha mayo on the bottom half of each bun. Add a lettuce leaf, then the crispy chicken breast. If using cheese, place a slice on top of the hot chicken so it slightly melts. Top with tomato slices, red onion rings, and the top half of the bun.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Serve immediately while the chicken is still hot and crispy. These burgers are perfect with a side of chips or a fresh salad. The contrast between the crunchy, flavorful exterior and juicy chicken inside is absolutely fantastic!
</li>
</ol>
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Guilty Chef FAQ for
Kitchen by Guilty Chef
Crisp Packet Chicken Burgers Recipe
What ingredients are used in Crisp Packet Chicken Burgers from Kitchen by Guilty Chef?
The key ingredients include chicken breasts, flavoured crisps (paprika, cheese or spicy), flour, eggs, spices (smoked paprika and garlic powder), brioche buns, and toppings like lettuce, tomato, onion and optional sriracha mayo and cheddar cheese.
How to cook Crisp Packet Chicken Burgers from Kitchen by Guilty Chef at home?
Learn how to cook Crisp Packet Chicken Burgers from Kitchen by Guilty Chef by pounding chicken breasts to even thickness, coating them in seasoned flour, egg wash, and crushed crisps, then shallow frying until golden and crisp (4-5 minutes per side). Assemble with toasted brioche buns, sriracha mayo, and fresh toppings for restaurant-quality results.
What's the best type of crisps to use for a crunchy chicken coating?
For the crunchiest coating, choose thicker-cut, ridged crisps with strong flavours like paprika Max, Doritos, or cheese-flavoured varieties. These maintain their texture during frying and infuse more flavour compared to plain or thin crisps which might burn more easily.
Can I bake or air fry these crispy chicken fillets instead of deep frying?
Yes! While shallow frying delivers optimal crunchiness, you can air fry at 200°C for 15-18 minutes or bake at 200°C for 20-25 minutes. Spray with oil before cooking and flip halfway through for the best results, though the coating may not be quite as crispy.
What's the secret to keeping chicken breast juicy inside while getting a crispy exterior?
The secret is pounding the chicken to even thickness (about 1.5cm), ensuring thorough coating with the crisp mixture, and frying at the right temperature (175-180°C). The crisp coating seals in moisture while creating the perfect crunch, and cooking just until 75°C internal temperature prevents drying.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"nutrition": {
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"carbohydrateContent": "42 g",
"proteinContent": "38 g",
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"cholesterolContent": "180 mg",
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"recipeIngredient": [
"4 skinless chicken breasts (about 150g each)",
"150g flavored crisps (paprika, cheese, or spicy flavored)",
"50g plain flour",
"2 large eggs",
"1 tsp smoked paprika",
"1 tsp garlic powder",
"1/2 tsp salt",
"1/4 tsp black pepper",
"200ml vegetable oil (for frying)",
"4 brioche burger buns",
"4 tbsp mayonnaise",
"2 tsp sriracha (optional)",
"1 cos lettuce, leaves separated",
"2 tomatoes, sliced",
"1 red onion, thinly sliced",
"4 slices cheddar cheese (optional)"
],
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{
"@type": "HowToStep",
"name": "Prepare the chicken",
"text": "Place each chicken breast between two sheets of cling film and gently pound with a rolling pin or meat mallet until they're an even thickness of about 1.5cm. This helps them cook evenly and more quickly. Season both sides with a pinch of salt and pepper."
},
{
"@type": "HowToStep",
"name": "Make crisp crumbs",
"text": "Pour the crisps into a food processor and pulse until they're broken down into small crumbs but not completely powdered - you want some texture remaining. Alternatively, place them in a strong zip-lock bag and crush with a rolling pin. Transfer to a wide, shallow bowl."
},
{
"@type": "HowToStep",
"name": "Set up coating station",
"text": "Set up your coating station with three shallow bowls: one with the flour mixed with the smoked paprika, garlic powder, salt and pepper; one with the eggs beaten until smooth; and the third with your crisp crumbs."
},
{
"@type": "HowToStep",
"name": "Coat the chicken",
"text": "Taking one chicken breast at a time, dredge it in the seasoned flour, making sure it's completely coated. Shake off any excess, then dip into the beaten egg, ensuring it's fully covered. Finally, press it into the crisp crumbs, turning and pressing firmly so the crumbs adhere to all sides. Place on a plate and repeat with the remaining chicken breasts."
},
{
"@type": "HowToStep",
"name": "Heat the oil",
"text": "Heat the vegetable oil in a large, heavy-based frying pan over medium-high heat. You want enough oil to come about 1cm up the side of the pan. Test if the oil is hot enough by dropping in a few crisp crumbs - they should sizzle immediately but not burn."
},
{
"@type": "HowToStep",
"name": "Fry the chicken",
"text": "Carefully lower two chicken breasts into the hot oil and cook for about 4-5 minutes on each side until deep golden brown and crispy. The internal temperature should reach 75°C if you have a meat thermometer. Transfer to a wire rack set over a baking tray to drain excess oil. Repeat with the remaining chicken."
},
{
"@type": "HowToStep",
"name": "Prepare burger sauce",
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},
{
"@type": "HowToStep",
"name": "Assemble burgers",
"text": "To assemble your burgers, spread the sriracha mayo on the bottom half of each bun. Add a lettuce leaf, then the crispy chicken breast. If using cheese, place a slice on top of the hot chicken so it slightly melts. Top with tomato slices, red onion rings, and the top half of the bun."
},
{
"@type": "HowToStep",
"name": "Serve",
"text": "Serve immediately while the chicken is still hot and crispy. These burgers are perfect with a side of chips or a fresh salad. The contrast between the crunchy, flavorful exterior and juicy chicken inside is absolutely fantastic!"
}
],
"aggregateRating": {
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{
"@type": "Review",
"author": "Isabella Moretti",
"datePublished": "2024-08-01",
"reviewBody": "The crunch on these chicken burgers is unbelievable! Using potato crisps is genius - they stay much crispier than regular breadcrumbs. My kids demolished them and asked when we can make them again.",
"name": "Crunchiest Burger Ever",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Raj Patel",
"datePublished": "2024-07-28",
"reviewBody": "I used spicy Doritos for the coating and the flavor was incredible! The sriracha mayo takes it to another level. This recipe is better than any fast food chicken burger I've had, and surprisingly easy to make at home.",
"name": "Better Than Takeaway",
"reviewRating": {
"@type": "Rating",
"ratingValue": "5"
}
},
{
"@type": "Review",
"author": "Sophie Leclerc",
"datePublished": "2024-07-25",
"reviewBody": "These burgers were the star of our weekend BBQ! Everyone was amazed by the crunchy coating. I used paprika crisps and the flavor was perfect. The contrast between the crispy exterior and juicy chicken inside is exactly as promised.",
"name": "BBQ Showstopper",
"reviewRating": {
"@type": "Rating",
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},
{
"@type": "Review",
"author": "Lars Johansson",
"datePublished": "2024-07-20",
"reviewBody": "I've tried many fried chicken recipes but this is by far the best home method I've found. The crisp coating stays crunchy much longer than traditional breadcrumbs. I used sour cream and onion crisps and the flavor was amazing!",
"name": "Best Homemade Chicken Burgers",
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},
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"@type": "Review",
"author": "Mei Lin",
"datePublished": "2024-07-15",
"reviewBody": "This was my first time making fried chicken at home and it turned out perfect! The instructions were easy to follow and the result was restaurant-quality. The sriracha mayo is a must! Will definitely make these again for friends.",
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}
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