I do enjoy a chicken burger. I was all about the beef until pregnancy and I went right off them, so I indulged quite a lot of time in perfecting these. These are simple to make and taste delicious and crispy.
Please note that I did not have two chickens but cut one in half to double up (much more instagram-able) but I would not judge if you did; they’re pretty tasty and in my opinion, much more scrummy than the take away variety.
Serves 2
Ingredients
2 chicken breasts (I know they’re pricier, but if you can get free range and organic, I think it’s worth it)
2 brioche buns
1 egg
2 pieces of day or more old bread
1/2 tsp oregano
1/2 tsp thyme
salt and pepper
a little lemon zest
mayo of your choice
1/4 tsp lazy garlic
gherkins
sunflower oil
knob of butter
sandwich bags and a rolling pin!
Method
Put the oven to 200c/ 180c fan oven/ gas mark 6
Put a chicken breast in a sandwich bag each and hit with a rolling pin to flatten by about 50%
Blitz the bread, salt and pepper and herbs in a food processor or nutri bullet until it creates fine breadcrumbs.
Arrange two bowls right next to each other.
Add breadcrumbs to one and the other add the egg, beaten.
Dip the chicken in the egg, then the breadcrumbs, then the egg, then the breadcrumbs. Repeat with the second breast.
Put the oil and butter in preferably a ceramic dish (this just seems to work well) and put in the oven about 2 minutes before you plan on adding the chicken.
Carefully remove the dish and add the chicken and cook for around 20 minutes depending on the size of your chicken, turning once half way through. When you turn over the chicken, it should be golden brown.
To make the mayo, I simply mix regular mayo with a little lazy garlic and a little lemon zest.
After 20 minutes, remove chicken from the oven. I then pop the brioche buns in for a couple of moments until they are slightly toasted with the oven turned off. Pop the chicken on some kitchen paper to blot off any excess oil.
