Spicy Chicken Burger

Ingredients

• 1 tspVinegar
• 1 tspEnglish mustard
• 1 tspGarlic purée
• 1 tsp, plus more if desiredChilli purée
• 1 tspBlack pepper
• A pinchSalt
• 1Chicken breast, cut in half lengthways
• 120 g (½ cup)Mayonnaise
• 60 g (¼ cup)Sweet chilli sauce
• 2 tspHoney
• To taste, optionalChilli purée
• 120 g (1 cup)Plain flour
• 60 g (½ cup)Cornflour
• 1 tspPaprika
• 1 tspBlack pepper
• A pinchSalt
• 75 ml (⅓ cup)Milk
• 1Egg
• 2Brioche buns
• 2 large, slicedGherkins or pickled cucumber
• 4 large leavesIceberg lettuce
• 2 slicesCheese of your choice

Instructions

1. 1

   Mix marinade

   Stir together 1 tsp chilli purée, 1 tsp garlic purée, 1 tsp English mustard, 1 tsp vinegar, 1 tsp black pepper and a pinch of salt.

2. 2

   Prepare chicken

   Butterfly the chicken breast lengthways to make 2 portions. Coat both pieces in the marinade, cover and set aside.

3. 3

   Make spicy mayo

   Mix 120 g mayonnaise, 60 g sweet chilli sauce and 2 tsp honey. For extra heat, stir in additional chilli purée a little at a time, tasting as you go.

4. 4

   Mix coatings

   In one shallow bowl, combine 120 g plain flour, 60 g cornflour, 1 tsp paprika, a pinch of salt and 1 tsp black pepper. In a second shallow bowl, whisk together 1 egg and 75 ml milk.

5. 5

   Coat the chicken

   Dip both sides of each chicken portion in the flour mixture, then in the egg mixture. Dip them in the flour once more, pressing the coating firmly onto the chicken.

6. 6

   Fry the chicken

   For deep-frying, heat the oil to 180°C and fry the chicken for about 4 minutes per side, 8 minutes in total. For shallow-frying, add enough oil to cover the pan surface and heat it; turn the heat to medium-high, cook the chicken for 5–6 minutes on one side, then flip and cook for another 5–6 minutes. Check that the chicken is cooked throughout.

7. 7

   Assemble burgers

   Spread a generous dollop of spicy mayonnaise on the bottom of each bun, then add lettuce and a piece of spicy chicken. Add the sliced gherkins, more sauce, the cheese, more lettuce and a final dollop of sauce, then close with the bun tops.

8. 8

   Try other toppings

   As alternatives or additions, use coleslaw, sliced onion, jalapeño, bacon, tomato, onion rings, barbecue sauce, mayonnaise or mustard.

What is a spicy chicken burger?

This American-style burger puts a crisp, chilli-seasoned chicken breast in a soft brioche bun with lettuce, cheese, gherkins and a sweet-spicy mayonnaise. It brings together the familiar fried-chicken sandwich and the classic burger format.

The method builds flavour in layers: the chicken marinates first, then gets a flour-and-egg coating, while the sauce adds sweetness and adjustable heat. Gherkins and lettuce bring contrast to the rich coating and bun.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1129 calories, 44g protein, 151g carbs, 38g fat.

The bun and flour coating supply much of the carbohydrate, while the frying oil, mayonnaise, cheese and brioche contribute fat. Chicken provides protein, with smaller amounts also coming from the egg and cheese. Serve with a generous side of vegetables or salad to add freshness to the meal.

Why butterfly the chicken?

Even portions: Cutting the breast lengthways makes two pieces for the burgers and gives the coating more surface to cling to.

Marinade coverage: Coat both pieces all over, then cover them while they rest so the seasoning is distributed before you prepare the coating.

How to build the coating

Dry mix: Plain flour, cornflour, paprika, pepper and salt form the seasoned outer layer.

Wet dip: The egg and milk mixture helps the second flour coating adhere. Press the final flour layer onto the chicken for an even coating.

Choosing a frying method

Deep-frying: Bring the oil to 180°C and fry for about 4 minutes per side, or 8 minutes in total.

Shallow-frying: Use enough oil to cover the pan surface, then cook over medium-high heat for 5–6 minutes per side. Whichever method you use, check that the chicken is cooked throughout.

Balancing the layers

Sauce: The mayonnaise, sweet chilli sauce and honey make a rich, sweet-spicy dressing. Add optional chilli purée gradually, tasting between additions.

Fresh toppings: Gherkins and lettuce give the burger a crisp, tangy counterpoint. Layer the sauce and toppings as described, keeping the chicken between the lettuce and other fillings.

What to serve alongside

For a simpler plate, serve the burger with a green salad or crunchy vegetables. If you want a more substantial meal, add chips or potato wedges.

Keep extra sauce on the side so it can be added to taste without making the bun soggy before serving.

Recipe notes & tips

• Prepare the spicy mayonnaise while the marinated chicken rests.
• Keep the chicken pieces similar in thickness so they cook more evenly.
• Mix the two coatings in separate shallow bowls to make dipping easier.
• Add optional chilli purée to the sauce in small amounts and taste as you go.
• Check that the chicken is cooked throughout before assembling the burgers.
• Slice the gherkins before you start frying so assembly is quicker.

Variations

• Extra heat: Add more chilli purée gradually to the mayonnaise, tasting as you mix.
• Coleslaw: Use it instead of or alongside the lettuce for a creamy crunch.
• Jalapeño: Add slices with the gherkins for a sharper chilli kick.
• Bacon: Add cooked bacon as an extra savoury topping.
• Barbecue sauce: Use it as an alternative or addition to the sauces listed.
• Onion rings: Add them as a topping for extra crunch.

Common mistakes to avoid

• Uneven chicken pieces: Butterfly the breast lengthways into two portions so they are easier to cook consistently.
• Loose coating: Press the final flour layer firmly onto the chicken after dipping it in the egg mixture.
• Oil too cool: Heat the oil before frying; otherwise, the coating may not crisp as intended.
• Guessing doneness: Check that the chicken is cooked throughout rather than relying only on the timing.
• Over-seasoning the sauce: Add optional chilli purée a little at a time and taste between additions.
• Soggy bun: Assemble the burgers just before serving, rather than leaving the sauced buns to stand.

How to store

For best texture, assemble the burgers just before serving. Refrigerate leftover cooked chicken and sauce separately in covered containers and use within 2 days; reheat the chicken until piping hot throughout, then assemble with fresh toppings.

Frequently asked questions