🍔 Chicken fillet burger
A chicken fillet burger is a whole breaded chicken breast, fried until crisp and golden, placed in a soft bun with crunchy lettuce and a layer of mayonnaise. The contrast between the crackly coating, juicy white meat and pillowy bread is the whole point. It is a fixture of burger bars, chip shops and fast-food menus, usually served with fries.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 small chicken breasts (about 150 g each)
- 60 g breadcrumbs
- 2 tbsp flour
- 1 tsp paprika, salt and pepper
- 2 burger buns
- 4 lettuce leaves
- 2 tbsp mayonnaise
- Oil for shallow frying
Method
- Flatten the chicken breasts to an even 1.5 cm thickness and season them.
- Mix the flour with the paprika, dust the chicken, dampen it with a little water and press it into the breadcrumbs.
- Shallow-fry in about 1 cm of hot oil for 4–5 minutes per side until golden and cooked through, then drain on paper.
- Toast the buns lightly, spread with mayonnaise, add lettuce and the hot fillet, and close.
How to make it lighter
- Bake the breaded fillet at 220 °C for about 20 minutes instead of frying it.
- Use half the mayonnaise: 1 tbsp is roughly 90–100 kcal.
- Skip the fries and pile on extra lettuce and tomato instead.
History
The breaded chicken sandwich became a standard fast-food item in the second half of the twentieth century, as chains looked for an alternative to beef burgers. Today it is sold almost everywhere burgers are, in countless local variations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →