![]() ![]() Cook each chicken breast for 3-4 minutes on both sides until golden brown and crispy.You will have to do so in two batches, cleaning the pan surface after each batch with a paper towel. Once the oil is hot, carefully place the chicken in the pan not touching each other. Heat up vegetable oil, about ⅓ cup for 2 chicken breasts, in a skillet (or shallow pot) over high heat.Repeat coating the rest of the chicken breasts with flour, egg, and panko.Transfer the chicken breast to the panko mixed with paprika.Transfer the flour coated chicken breasts to the beaten eggs.Whisk the rest of the salt, pepper, garlic powder, and onion powder together with the flour and coat each breasts with the flour.Season with half of the salt, pepper, garlic powder, and onion powder. Pound the chicken breasts to an even thickness.vegetable oil - for shallow frying the chicken breasts.burger buns - use whichever burger buns you'd like.toppings of your choice - for my chicken burger toppings, I used lettuce, cucumber, red onions, and tomatoes but you can use whatever you'd like!.panko breadcrumbs - I prefer panko crumbs to breadcrumbs.seasoning - I use salt, pepper, paprika, onion powder, and garlic powder.flour - regular all purpose flour is fine. ![]() chicken breasts - if you only have 2 large breasts, cut them in half lengthwise.You can even use store-bought honey mustard if you prefer. The sauce is made by mixing everything in a mason jar. You're simply pan frying chicken breasts then adding them to a burger bun. ![]() ![]()
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