Fried Chicken Breast Burger Recipes

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

Steps:

• 1. Butterfly cut each chicken breast, or pound it gently but firmly with the side of a saucer as in this photo. You will be making the meat thinner and larger.
• 2. Put corn flake crumbs, flour and spices together in bowl. Mixing well.
• 3. Beat the eggs and water together in a separate bowl.
• 4. Coat the chicken with the corn flake mixture.
• 5. Dip coated chicken into the egg mixture.
• 6. Coat with the corn flake mixture again. Then put in Skillet with vegetable oil to fry.
• 7. Fry the chicken about 7 minutes on each side, until chicken is browned, cooked and juices are clear.
• 8. Place two slices of desired bread on a plate. Spread each slice with mayonnaise (or other desired topping).
• 9. Put lettuce on one slice of bread and a chicken breast on the other slice of bread.
• 10. Put sliced tomato on top of one side.
• 11. Put both sides of sandwich together.
• 12. Cut sandwich in half on the diagonal (I am so fussy about this!)
• 13. Serve! *** If you are having guests, let them help by assembling their own sandwiches with toppings of choice!

Steps:

• Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
• Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
• Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.