Crispy Chicken Burger with Caesar Dressing
Crispy Chicken Burger with Caesar Dressing
Ingredients
For the Crispy Chicken
- 500 g chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Batter
- 1 egg
- 1 tablespoon hot sauce
- 100 ml milk
For the Dry Batter
- 200 g flour
- 30 g cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
For Frying
- oil, sufficient for deep frying
For the Caesar Dressing
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic
- 150 ml neutral oil
- 50 g Parmesan, grated
- salt, to taste
- pepper, to taste
For Assembly
- 4 buns, homemade recommended
- lettuce
- pickles
Instructions
- 1
Season the chicken thighs thoroughly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper. Mix well to ensure each piece is evenly coated. Cover and let marinate for at least 30 minutes.
⏱️ 5 min
- 2
In a medium bowl, combine 1 egg, 1 tablespoon hot sauce, and 100 ml milk. Whisk vigorously until well combined and smooth.
⏱️ 2 min
- 3
In a separate large bowl, combine 200 g flour, 30 g cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon baking powder. Whisk all dry ingredients together thoroughly until evenly distributed.
⏱️ 3 min
- 4
Take one piece of marinated chicken and first dredge it completely in the dry batter. Next, dip the dry-battered chicken into the wet batter, ensuring a full coating. Immediately transfer the chicken back into the dry batter. Press firmly on the chicken to ensure a thick, craggy, and crispy coating forms. Repeat for all remaining chicken pieces.
⏱️ 10 min
- 5
Heat a sufficient amount of oil for deep frying in a deep pot or pan over medium-high heat. Carefully place the battered chicken pieces into the hot oil. Fry until golden brown, crispy, and cooked through. Turn periodically for even cooking.
⏱️ 15 min
- 6
In a bowl, combine 2 egg yolks, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Worcestershire sauce. Grate 1 clove of garlic directly into the mixture. Whisk vigorously while slowly drizzling in 150 ml of neutral oil until the dressing thickens and achieves a creamy consistency. Season with salt and pepper to taste.
⏱️ 10 min
- 7
Slice buns in half horizontally. Spread a generous amount of Caesar dressing on both halves. Place one piece of crispy fried chicken thigh on the bottom bun. Layer fresh lettuce leaves and pickles on top of the chicken. Cover with the top bun to complete the burger.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Burger with Caesar Dressing
For the Crispy Chicken
- 500 g chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Batter
- 1 egg
- 1 tablespoon hot sauce
- 100 ml milk
For the Dry Batter
- 200 g flour
- 30 g cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
For Frying
- oil, sufficient for deep frying
For the Caesar Dressing
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic
- 150 ml neutral oil
- 50 g Parmesan, grated
- salt, to taste
- pepper, to taste
For Assembly
- 4 buns, homemade recommended
- lettuce
- pickles
Instructions
- 1
Season the chicken thighs thoroughly with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon cayenne pepper. Mix well to ensure each piece is evenly coated. Cover and let marinate for at least 30 minutes.
⏱️ 5 min - 2
In a medium bowl, combine 1 egg, 1 tablespoon hot sauce, and 100 ml milk. Whisk vigorously until well combined and smooth.
⏱️ 2 min - 3
In a separate large bowl, combine 200 g flour, 30 g cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon baking powder. Whisk all dry ingredients together thoroughly until evenly distributed.
⏱️ 3 min - 4
Take one piece of marinated chicken and first dredge it completely in the dry batter. Next, dip the dry-battered chicken into the wet batter, ensuring a full coating. Immediately transfer the chicken back into the dry batter. Press firmly on the chicken to ensure a thick, craggy, and crispy coating forms. Repeat for all remaining chicken pieces.
⏱️ 10 min - 5
Heat a sufficient amount of oil for deep frying in a deep pot or pan over medium-high heat. Carefully place the battered chicken pieces into the hot oil. Fry until golden brown, crispy, and cooked through. Turn periodically for even cooking.
⏱️ 15 min - 6
In a bowl, combine 2 egg yolks, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Worcestershire sauce. Grate 1 clove of garlic directly into the mixture. Whisk vigorously while slowly drizzling in 150 ml of neutral oil until the dressing thickens and achieves a creamy consistency. Season with salt and pepper to taste.
⏱️ 10 min - 7
Slice buns in half horizontally. Spread a generous amount of Caesar dressing on both halves. Place one piece of crispy fried chicken thigh on the bottom bun. Layer fresh lettuce leaves and pickles on top of the chicken. Cover with the top bun to complete the burger.
⏱️ 5 min