The Best Panbread with Crispy Chicken Burger
Najat
Photo by Najat
Who’s ready to level up their snack game? Picture this: soft, fluffy buns with a golden crust, stuffed with juicy, spiced fried chicken that’s crispy on the outside and melt-in-your-mouth tender on the inside. Sounds like a dream, right? Well, it’s not a dream—it’s a recipe you can totally nail at home!
This combo of pillowy bread and perfectly seasoned chicken is like a hug for your taste buds. Whether you’re whipping these up for a family dinner, a party, or just because you deserve something epic, these buns and chicken will have everyone asking for seconds (and thirds). So, roll up your sleeves and get ready to create something finger-lickin’ good!
Ingrediënten
DOUGH
CHICKEN MIXTURE
FLOUR MIXTURE
Shop ingredients:
Tips
Ensure the milk is lukewarm (around 37°C). If it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
Knead the dough for at least 10 minutes (by hand or mixer) to create a smooth, elastic texture for soft and fluffy buns.
Let the dough rise in a warm spot, such as near a radiator or in an oven at the lowest setting (about 30°C). Cover it to prevent drying out.
The buttermilk makes the chicken tender. For best results, marinate the chicken for 2 hours in the refrigerator if time allows.
For a crispier coating, dredge the chicken in the flour mix twice: coat it, let it rest, and coat it again.
Freezing the breaded chicken ensures the coating stays intact during frying or baking. Freeze for 30-60 minutes.
Cover the buns immediately after cooking with a clean, slightly damp tea towel to keep them soft and moist.
Consider serving the buns with a delicious sauce, like cheese sauce, garlic sauce, honey-mustard sauce, or spicy mayonnaise.
Stappenplan
Add the lukewarm milk, yeast, and honey to a large bowl. Mix well and let it rest for 5 minutes.
Add the butter, flour, and salt. Knead for 10-12 minutes until smooth.
Cover the bowl and let the dough rise in a warm place for 1 hour, or until it doubles in size.
In a bowl, combine buttermilk, salt, egg, cayenne pepper, black pepper, onion powder, dried parsley, and red bell pepper powder. Mix well.
Wash and cut the chicken thighs into pieces. Add the chicken to the mixture, cover, and marinate in the refrigerator for at least 30 minutes.
In another bowl, mix the flour, cornstarch, salt, cayenne pepper, black pepper, and onion powder.
Thoroughly coat the marinated chicken in the flour mix, ensuring each piece is well-covered.
Place the coated chicken in the freezer until firm.
Deflate the dough and divide into 12 equal pieces (about 70 grams each). Shape into balls.
Roll out a ball into a round disc of about 14 cm in diameter and fold it in half.
Place the folded dough pieces on a baking sheet lined with parchment paper. Let them rise for 30 minutes or until doubled in size.
Cook the buns in a heavy-bottomed skillet over medium-low heat until golden brown on both sides. Cover the buns immediately with a clean tea towel to keep them soft.
Heat a layer of sunflower oil in a frying pan over medium-high heat (175°C). Fry the chicken until golden brown on both sides. Let it drain on a sheet of paper towel.
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