Description
Sink your teeth into a Panbread With Crunchy Chicken Burger a homemade masterpiece featuring soft skillet-cooked bread, ultra-crispy buttermilk fried chicken, and a creamy, veggie-packed filling. Perfect for weekend dinners, game nights, or comfort food cravings, this burger brings irresistible texture and flavor in every bite.
Ingredients
For the Dough (Panbread):
- 450g all-purpose flour
- 20g granulated sugar
- 10g yeast
- 8g salt
- 75g yogurt
- 25ml sunflower oil
- 200ml lukewarm water
For the Chicken Marinade:
- 550g chicken breast, cut into fillets
- 250ml buttermilk
- 1 egg
- 7g salt
- 8g onion powder
- 5g garlic powder
- 5g red bell pepper powder
- 2g salad seasoning
- 4g cayenne powder
- 2g coriander powder
- 50g chili sauce
For the Flour Coating:
- 150g all-purpose flour
- 100g cornstarch
- 5g garlic powder
- 5g onion powder
- 3g cayenne powder
- 3g salt
- 50ml reserved buttermilk mixture
For the Filling:
- 100g mayonnaise
- 50g cream cheese
- 50g corn (cooked or canned)
- 70g cucumber, diced
- 50g carrot, grated
- 30g yellow onion, finely chopped
- 30g pickles, chopped
For the Sticky Sauce (Optional):
- 150g chili sauce
- 75g honey
- 50g samurai sauce
- 10g sambal
Extras:
- Lettuce leaves
- Cheddar cheese slices
Instructions
1. Make the Dough (Panbread):
- In a mixing bowl, combine flour, sugar, yeast, and salt.
- Add yogurt, sunflower oil, and lukewarm water. Knead for 10 minutes until smooth.
- Cover and let rise for 1 hour, or until doubled in size.
2. Marinate the Chicken:
- In a bowl, mix buttermilk, egg, chili sauce, and all seasonings.
- Submerge chicken fillets in marinade. Cover and refrigerate for 30 minutes.
3. Prepare the Flour Coating:
- In another bowl, combine flour, cornstarch, and spices.
- Add 50ml of the reserved buttermilk marinade to create textured clumps.
4. Fry the Chicken:
- Heat oil in a deep fryer or skillet to 170°C (340°F).
- Dredge each chicken fillet in the seasoned flour, dip back into buttermilk, then coat again for a double layer.
- Fry for 3–5 minutes per side or until golden brown and internal temp reaches 165°F (74°C).
- Transfer to a paper towel-lined plate.
5. Cook the Panbread:
- Divide risen dough into balls and flatten slightly.
- Let rest for 10 minutes.
- Heat a skillet over medium heat and cook each piece for 2–3 minutes per side until golden and puffed.
6. Make the Filling:
- In a bowl, combine mayonnaise, cream cheese, corn, cucumber, carrot, onion, and pickles.
7. Assemble the Burgers:
- Slice the panbread in half.
- Layer with lettuce, veggie filling, and fried chicken.
- Drizzle with sticky sauce (optional).
- Top with cheddar cheese and the other half of the bread.
- Serve hot and enjoy!
Notes
- For extra crunch, double-dip the chicken in the flour coating.
- Letting the dough rise fully ensures soft and airy panbread.
- Use a kitchen thermometer to monitor oil temperature and avoid soggy or burnt chicken.
- For a side dish, pair with sweet potato fries, coleslaw, or quinoa salad.
- Prep Time: 30 minutes
- Rest Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Fusion, Homemade
Nutrition
- Serving Size: 4-6
- Calories: ~590 kcal
- Sugar: ~7g
- Sodium: ~760mg
- Fat: ~30g
- Saturated Fat: ~7g
- Unsaturated Fat: ~22g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~3g
- Protein: ~32g
- Cholesterol: ~95mg
Keywords: chicken burger, panbread burger, crunchy chicken sandwich, homemade street food, skillet bread, buttermilk fried chicken, sticky sauce burger