Make this irresistible chicken fillet burger tonight! Each bite delivers a satisfying blend of flavors that make the crispy chicken burgers a beloved choice for burger enthusiasts.
A chicken fillet burger, also known as a chicken sandwich, is a popular and tasty fast-food option. It typically consists of a crispy chicken fillet between two buns and topped with various toppings and sauces.
The chicken burger offers a delightful combination of flavors and textures when assembled. The tender and crispy chicken fillet provides a savory and juicy centerpiece, complemented by the freshness of the toppings, the creaminess of the condiments, and the softness of the bun.
These delicious homemade burgers are an easy dinner idea that your whole family will love! Check out more simple burgers and sandwiches: Pork Chop Burger, Pork Belly Sandwich, or Tonkatsu Sandwich.
Breaded chicken fillet ingredients
Chicken breast fillets are a specific cut from the chicken breasts; for instance, you will get two thinner fillets of even size from one breast.
- All-purpose flour: Used to create a base for the crispy coating.
- Breadcrumbs: We love using panko breadcrumbs; they make the breading extra crispy. Plain or seasoned breadcrumbs can be used instead.
- Parmesan: To add a delicious twist, incorporate Parmesan cheese into the breading mixture.
- Eggs: Beaten eggs act as a binding agent, helping the breading to adhere to the meat.
- Buttermilk: Adding it to the egg mixture can create a lighter, more tender coating.
- Seasonings and spices: You can customize the flavor by adding various seasonings and spices. We used fine sea salt (or kosher salt), ground black pepper, and paprika powder (sweet or smoky, the choice is yours).
- Cooking oil: You'll need cooking oil with a high smoke point for frying the breaded chicken fillets. Standard options include vegetable oil, canola oil, or peanut oil.
Hamburger buns: Choose your favorite soft burger buns, such as brioche buns, sesame seed buns, whole wheat, gluten-free buns, etc.
- Salad leaves add freshness and texture to the chicken fillet burger. We used arugula today; it imparts the burger with a delightful peppery flavor. Alternatively, use other lettuce leaves like iceberg or romaine lettuce.
- Sliced onions: Thinly sliced onions add a touch of sharpness. Red, yellow, or white onions are all great.
- Cheese slices: Optional, but you can choose from various types such as cheddar, Swiss, American, or pepper jack to add a melty and creamy element. The cheese is often melted over the chicken fillet or placed on top during cooking.
- Sliced tomatoes: Ripe and juicy tomato slices provide flavor and juiciness (optional).
- Pickles: Their tanginess offers a pleasant contrast to the other flavors (optional).
- Mayonnaise: Creamy and rich, mayonnaise adds moisture and flavor.
- Sweet chili sauce: Adds a tangy and sweet element.
- A popular and refreshing addition to a burger, providing a crisp and tangy contrast to the savory flavors. It is a salad made primarily from shredded cabbage and dressed with vinegar or mayonnaise dressing.
- Check out our Coleslaw for Burgers recipe, or use your favorite coleslaw.
Customize your fillet burger
- Add flavor to the breading: Consider adding your favorite seasonings to the coating mixture. This can include garlic powder, onion powder, or other herbs and spices you enjoy.
- Add other ingredients like bacon, avocado, fried eggs, or different sauces according to your preferences.
- Substitute sweet chili sauce with ketchup or barbecue sauce, honey mustard, ranch dressing, or spicy aioli.
- Add a bit of hot sauce, sriracha, chili flakes, red pepper flakes, chilli powder, or cayenne pepper for a spicy kick.
- Feel free to adjust the ingredients and add your creative touches to make the perfect chicken fillet burger for you!
How to make chicken fillet burgers?
Cook the fillets
- Bread them: Dry them with a paper towel and dredge them through the flour coating, buttermilk mix, and then the panko breadcrumbs (1).
- Shallow fry: Heat the oil while you prepare the chicken cutlets (oil temperature 350°F/ 180°C, Note 5). Carefully lower the fillets into the hot oil.
- Fry for 4-5 minutes per side until golden brown and cooked (internal temperature measured in the thickest pie of the cutlet with a meat thermometer should be 165°F/ 74°F) (2).
- Top each fillet with one slice of cheese and let it melt slightly while still in the pan.
- Transfer to a large plate lined with paper towels to absorb the excess oil.
Alternative cooking methods
- Grilling: Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan. Place the prepared meat on the grill and cook for about 6-8 minutes per side or until cooked through (internal temperature measured with a meat thermometer should be 165°F/74°C). Flip halfway through the cooking process (the Amazon affiliate link opens in another tab).
- Baking: Spray the pieces with cooking oil and place them on a lined baking tray. Bake for 10 minutes in the preheated oven (400°F/ 200°C). Flip, spray with cooking oil again, and bake for another 8 minutes or until the internal temperature reaches 165°F/ 74°C.
- Air frying: Spray the breaded meat with cooking oil and cook (in a single layer) in the preheated air fryer basket (390°F/ 200°C) for 10-12 minutes (flipping halfway) or until golden and cooked through.
Assemble the burgers
- Slice the buns in half and lightly toast them if desired.
- Mix mayonnaise and sweet chili sauce in a small bowl. Spread the spicy mayo on both halves of the toasted brioche buns.
- Layer arugula or another crunchy lettuce, cheesy chicken fillets, a few onion slices, and coleslaw on the bottom buns.
- Place the lid buns on top to complete the juicy chicken burgers.
- Serve immediately while they’re still hot.
- Don’t overcook: Grill, pan-fry, or bake until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Be careful not to overcook the pieces, as they can become dry.
- Assemble carefully: When building the burger, layer the toppings evenly to ensure each bite has a balanced combination of flavors.
- Serve while hot to ensure the fillets remain crispy and the toppings stay fresh.
A type of burger where the main component is a chicken fillet or breast. It typically consists of a boneless, skinless breast seasoned, cooked, and served between two burger buns with various toppings and condiments.
A fillet is a whole piece of meat, while a regular burger is made with ground chicken.
Lightly toasting them can add a nice crunch and prevent them from becoming soggy when combined with the toppings.
How to store?
- I don’t recommend storing an assembled chicken fillet burger; the buns will start to get soggy, and you can't reheat the burger properly as it contains mayo, coleslaw, and fresh vegetables, which are not meant to be hot.
- However, you can still enjoy it a few hours later. I would carefully remove the fillet, reheat it and stuff it back in the burger once it's hot.
- You can store the cooked fillets and reheat them before serving them (in a burger or any other way you like).
- You can also freeze them in an airtight container for up to 3 months. Defrost them in the fridge.
What to serve with fillet burgers?
- Potatoes: Crispy fries or baked potato wedges are always the first choice. Try Air Fryer Potato Wedges or Baked Sweet Potatoes.
- Salads: Watermelon Salad, Spinach and Strawberry Salad, Green Salad with Yogurt Dressing, or Cucumber Salad.
- Other kinds of cabbage salad: White Cabbage Salad or German Coleslaw.
- Other ideas: Onion rings, zucchini fries, corn on the cob, Mexican salsa, mac and cheese, baked beans, feta pasta salad, etc.
More crispy chicken recipes
Chicken Fillet Burger
- Several bowls
- 4 chicken fillets Note 1
- 2 tablespoons all-purpose flour
- ¼ cup buttermilk 60 ml
- 1 large egg
- 1 cup panko breadcrumbs 60 g/ 2 oz
- 2 tablespoons Parmesan freshly grated
- ½ teaspoon sweet paprika
- ½ cup cooking oil 125 ml Notes 2, 3
- fine sea salt or kosher salt
- ground black pepper
Chicken fillet burgers:
- 4 burger buns
- 4 slices cheddar Note 3
- 5 tablespoons mayonnaise
- 3 tablespoons sweet chili sauce
- a good handful of arugula Note 4
- red onion sliced
- Prepare all the ingredients for making the burgers before you start cooking the chicken so that the cheese on top of the fillets is still melty while you build the burgers. Alternatively, make the burgers without the cheese, or don’t bother with melting the cheese.
- Flour coating: Mix flour with salt and pepper on a large plate. 2 tablespoon flour + ¼ teaspoon salt + ⅛ teaspoon black pepper
- Dipping mix: Lightly whisk the buttermilk and the egg in a large shallow bowl. ¼/ 60 ml cup buttermilk + 1 egg
- Breading: Mix panko breadcrumbs, paprika, and Parmesan in another large shallow bowl. 1 cup/ 60 g/ 2 oz panko + 2 tablespoon Parmesan + ½ teaspoon paprika
- Bread chicken: Turn the fillets into the flour and pat gently to remove the excess. Dredge them through the egg mixture and let the excess drip back into the bowl. Next, turn the fillets into the panko mixture and press lightly with your palms to help the breading adhere to the chicken.
- Cook: Heat the oil while you prepare the fillets (oil temperature 350°F/ 180°C (Note 5). Carefully lower the fillets into the oil. Fry for 4-5 minutes per side until nicely browned and cooked (internal temperature 165°F/ 74°F). ½ cup/ 125 ml oil
- Top each fillet with one slice of cheese and let it melt slightly while still in the pan.4 slices cheese
- Transfer the chicken fillets to a large plate lined with paper towels to absorb the excess oil.
Chicken fillet burgers:
- Sauce: Mix mayonnaise and sweet chili sauce in a small bowl. Set aside. 5 tablespoon mayonnaise + 3 tablespoon sweet chili sauce
- Toast the cut side of the buns in a clean frying pan. 4 hamburger buns
- Spread the mayonnaise mixture on the bun halves.
- Assemble the burgers: Place some arugula on the bun. Add the cheesy chicken fillets, onion slices, and coleslaw (Note 6). Place the lid of the bun on top and press lightly. Serve immediately.
- Chicken: You can buy already cut chicken fillets or cut two regular chicken breasts to obtain two fillets. Place the breast on a cutting board, hold it flat with the palm of one hand, and slice it horizontally through the middle of the breast.
- Use an oil with a high smoking point (vegetable, canola, or peanut oil). The bottom of the pan should be covered with about ½ inch/ 1.5 cm of oil. For example, I needed about ½ cup/ 125 ml for a high-sided pan with a 10 inches/ 25 cm diameter.
- You can also cook the chicken fillet in the oven, air fryer, or grill pan (See blog post – Alternative cooking methods).
- Salad leaves: You can use any other lettuce leaves you like.
- Oil temperature: Using an oil thermometer to measure the temperature is best. Alternatively, stick the tip of a toothpick into the hot oil; if small blisters are forming around it, the oil should be hot enough for frying (Amazon affiliate link opens in another tab).
- Additional toppings: crispy bacon, avocado, pickles, and tomato slices.
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