Brioche Burger Buns with Crunchy Chicken
Prep Time
2 h 20 min
Porties
Serveert 15
Niveau
Easy
Craving something soft, crispy, and full of flavor? These homemade brioche buns with crispy chicken are the ultimate comfort food! The buns are buttery and fluffy—just like real brioche should be—and they’re perfect for stuffing with golden, crunchy chicken fillets marinated in a spiced Greek yogurt mix.
Ingrediënten
Take time to knead the dough. It should be soft and elastic.
Allow enough time for the dough to rise.
Let the chicken marinate longer in the yogurt mixture for better flavor and tenderness.
Watch the baking time closely; every oven is different.
Make sure the oil is at the correct temperature before frying.
Reduce the amount of black pepper, sambal and cayenne if you want it less spicy and more kid-friendly.
Omit the sambal entirely if you prefer a mild version.
You can also make the baking process fun by involving kids in shaping the dough — form little balls or use cookie cutters for fun shapes.
You can also bake the chicken in the oven. Preheat to 200°C and place the chicken burgers on a baking tray with parchment paper. Bake for 20–25 minutes or until cooked through, flipping halfway for even browning.
Craving something soft, crispy, and full of flavor? These homemade brioche buns with crispy chicken are the ultimate comfort food! The buns are buttery and fluffy—just like real brioche should be—and they’re perfect for stuffing with golden, crunchy chicken fillets marinated in a spiced Greek yogurt mix.
Stappenplan
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1
Melt the butter in a saucepan over low heat and allow it to cool slightly. |
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2
Add the flour, sugar, yeast, salt, melted butter, beaten egg, sunflower oil, and lukewarm milk to a large bowl. Mix well and knead for 10–12 minutes until smooth. |
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3
Cover the dough and let it rise for 1 hour in a warm spot, or until doubled in size. |
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4
In a large bowl, combine the Greek yogurt, milk, onion powder, paprika powder, black pepper, cayenne powder, salt, honey, sambal, and beaten egg. Mix until combined. Remove 50 ml of the yogurt mixture and set it aside. |
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5
Wash and slice the chicken into flat pieces and place them in the yogurt marinade. Cover and refrigerate for 30 minutes (or longer if desired). |
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6
In another bowl, combine the flour, cornstarch, salt, onion powder, and black pepper. Add the reserved 50 ml yogurt mixture. Mix and crumble with your hands. Set aside. |
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7
Deflate the dough and divide it into 15 equal portions (about 48 grams each). Shape into balls. |
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8
Take one dough ball and flatten it with a rolling pin (about 12 by 10 cm). Fold the dough in half. |
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9
Place the dough pieces on a baking sheet lined with parchment paper. Brush with beaten egg. |
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10
Let the dough rise for another 30 minutes, or until doubled in size. |
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11
Dredge the marinated chicken pieces in the flour mixture and place them on parchment paper. |
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12
Heat a layer of sunflower oil in a frying pan over medium heat (170°C / 340°F). Fry the chicken on both sides until golden brown and crispy. Drain on paper towels. |
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13
Bake the buns in a preheated oven at 200°C (390°F) for 12–18 minutes, or until golden brown. Keep an eye on the baking time, as it may vary depending on your oven. Cover the buns immediately with a clean tea towel after removing them from the oven to keep them soft. |
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14
Simply open the buns and fill them with the chicken and vegetables/sauce to taste.. Enjoy! |
