Hot Chili Chicken Burgers
Najat
Photo by Najat
Think of this as the reverse burger—where the buns get the crispy, golden fry treatment, and the chicken takes a trip to the oven for a juicy, flavorful finish. Yep, we’re flipping the script on your typical fried chicken sandwich!
These nacho-coated buns are crunchy on the outside, soft on the inside, and packed with flavor. Meanwhile, the oven-baked chicken stays tender and juicy, soaking up a spicy, tangy marinade. Put them together with some fresh lettuce and your favorite sauce, and you’ve got a sandwich that’s anything but ordinary.
It’s crispy where you don’t expect it, juicy where you do, and absolutely delicious all around. Time to break some burger rules and dig in!
Ingrediënten
DOUGH
CHICKEN MIXTURE
FLOUR MIXTURE
COATING
EXTRA
Shop ingredients:
Tips
Use lukewarm milk (not too hot, 37°C – 40°C) to properly activate the yeast.
Let the dough rise sufficiently—it should really double in volume. If it hasn’t risen enough, the buns may turn out dense.
Marinate the chicken for at least 30 minutes for a more intense flavor. Got more time? Let it sit in the fridge for a few hours (or even overnight).
Use chicken thighs instead of chicken breast—they stay much juicier after baking.
Make sure the oil is at the right temperature (175°C). Too hot? The buns will burn. Too cold? They’ll absorb too much oil and turn greasy.
Fry the buns in small batches to keep the oil temperature stable. Let them drain on paper towels to remove excess oil.
Serve the buns immediately for the ultimate crispy bite!
Add some spicy sauce or a fresh topping like garlic sauce, yogurt dressing, or a squeeze of lime juice for extra flavor.
Stappenplan
Grind the nacho chips (200 g) finely in a food processor. Set aside 40 g for the dough.
In a bowl, combine the lukewarm milk, yeast, and hot chili sauce. Mix well and let rest for 5 minutes.
Add the beaten egg and mix well. Then add the flour, salt, finely ground nacho chips, and butter. Knead for 10-12 minutes until smooth.
Cover the dough and let it rise in a warm spot for 1 hour, or until it has doubled in size.
Wash and cut the chicken thighs into pieces and place them in a bowl. Add salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix well and let it marinate.
In a separate bowl, mix the flour, salt, black pepper, and onion powder.
Beat the eggs in another bowl. First, coat the chicken in the flour mix, then dip it into the beaten egg, and finally coat it with the finely ground nacho chips. Place the chicken on a baking tray lined with parchment paper.
Deflate the dough and divide it into 12 equal pieces. Shape them into balls.
Roll each ball out with a rolling pin into a circle of about 13 cm.
Beat an extra egg. Fold the dough in half and brush the top with the beaten egg.
Dip the dough in the finely ground nacho chips and place it on a baking tray lined with parchment paper.
Let the dough rise for 30 minutes, or until doubled in size.
Heat a shallow layer of sunflower oil (about 2 cm) in a frying pan over medium heat (175°C). Fry the buns on both sides until golden brown. Drain on paper towels.
Bake the chicken in a preheated oven at 175°C for 25-30 minutes.
Open the buns and fill them with sauce, lettuce, and the baked chicken.
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