Wednesday 13 May 2020

KFC Style Chicken Fillet Burger | Homemade

This KFC chicken burger recipe allows you to create the delicious and crispy chicken fillet burger at home whenever your want. 

Top tip! You can store the raw marinated chicken fillets in your freezer and when you fancy a chicken burger, simply fry the chicken and prepare your KFC style burger in only a few minutes. Quick and easy!

This KFC Chicken Fillet Burger Fakeaway is JUST like the real thing, and so simple to make.

You can also change the spice mix to suit your taste – if you prefer some extra kick then add some extra chilli powder!

Do you need any special ingredients to make KFC Burger Fakeaway?
This recipe is really easy to make and you don’t need any special ingredients. Even buttermilk is homemade.

Check the video recipe below for more details!
KFC Style Chicken Fillet Burger Recipe

For wet mixture:
  • 1 - 1/2 cup (375 ml) milk                                                  
  • 1 - 1/2 tbsp lemon juice                                       
  • 1/2 tsp dried rosemary                                
  • 1 tsp red chilli powder (add more if you like it spicy)     
  • 1 tsp paprika powder                       
  • 3 tsp salt                                                                              
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 3 eggs
  • 1000g boneless chicken thighs                
For flour/dry mixture:
  • 1 - 1/2 cup (200 g) All-purpose flour                    
  • 1 cup (110 g) Cornstarch                              
  • 1 tsp red chilli powder  (add more if you like it spicy)
  • 1 tsp paprika powder
  • 1 tsp garlic powder                 
  • some ground black pepper 
  • 2 tsp salt   
  • oil for deep frying                                       
Other ingredients:
  • burger buns as needed (I used homemade brioche buns)
  • Heinz Burger sauce
  • Iceberg lettuce as needed
  • tomato slices
Prepare your chicken breasts by slicing them if they are too large. Then marinate the chicken breasts with all the wet ingredients. Leave the chicken over night or at least 4 hours.
In large bowl combine together all the ingredients for the flour mixture.
Place the marinated chicken breasts in the prepared flour mixture and coat generously. Dip them back in the wet mixture and then in to the flour mixture, until well coated. (basically double coat... check video below for more details).
Deep fry the coated chicken breasts in hot oil on a medium to high heat (ideally on 175 degree Celsius), until the breasts are golden brown and crispy. This will take about 13-15 minutes.
Slice the buns in half and lightly toast, then stack the final burger, with the lettuce at the top, then the chicken and finally the mayonnaise or burger sauce. Add sliced tomatoes if you like.

  1. Let marinated chicken sit at room temperature for 30 minutes before frying (if you start frying it straight from the fridge) The temperature of the oil will drop and your chicken won't cook evenly. Plus it will absorb oil , means no crisp.
  2. Do not fry more than 2-3 pieces at a time. crowding the pan with chicken will lower the oil's temperature and will make the flour coating greasy.
  3. Make sure to maintain the oil's temperature to 175 C. Too hot oil will make the exterior dark very quickly while the inside's still raw .
  4. Cook for 13-15 minutes until nicely brown.


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