I love a good chicken burger. As always, the outcome of the burger lies within the patty. Let's face it, it clearly makes or breaks the burger. In light of this, I have yet to find a chicken burger patty that meets my criteria: crispy, juicy, and perfectly seasoned. That is, until I used this recipe. Give it a try and I'm sure you'll feel the same.
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Add the flour and seasoning to a bowl. Mix until well combined. Add in the sparkling water and whisk until a batter forms.
Put the bread crumbs in a second bowl.
Drop the chicken in the batter and turn until completely coated.
Drop the chicken in the batter and turn until completely coated.
Dredge in the bread crumbs and set them aside on a plate.I find shaking the bowl coats them well.
Heat oil to about 350 F or 177 C. Fry the patties, in batches, turning occasionally, until they are golden brown.
Place on a wire rack to drain.
If you are making a burger, layer according to your taste using your desired toppings.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As mentioned above, I use boneless skinless breasts for the recipe. Of course they have to flattened and carved into patties which seemly produces some waste. But I always use the left over batter to make nuggets. Everybody loves them for a snack. You could use boneless skinless thighs if you are so inclined. Another fantastic thing about the patties is they can be air fried or baked as well. The trick to the crispiness of the patties is the sparkling water. The carbonization seemly works some magic chemistry. If you can't get your hands on sparkling water, you can use club soda, beer, or your favourite carbonated drink. I would keep in as neutral as possible, however.