Gluten-Free Fried Chicken Burger
Satisfy your fried chicken cravings with this mouthwatering Gluten-Free Fried Chicken Burger, a delightful twist on the classic comfort food favorite. Perfectly tender chicken breast fillets are marinated in rich buttermilk, then coated in a flavorful mix of gluten-free flour and spices like paprika, garlic powder, and cayenne for an irresistible crispy crust. Pan-fried to golden perfection and served on toasted gluten-free burger buns, these burgers are topped with crisp lettuce, juicy tomato slices, tangy pickles, and a dollop of creamy mayonnaise. Ideal for a quick yet indulgent meal, this recipe promises a gluten-free dining experience that's every bit as satisfying as the original. Perfect for weeknight dinners or weekend treats, these burgers will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breast fillets
- 240 ml Buttermilk
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 1 large Egg
- 500 ml Vegetable oil
- 2 pieces Gluten-free burger buns
- 2 pieces Lettuce leaves
- 4 pieces Tomato slices
- 2 tablespoons Mayonnaise
- 4 slices Pickles
Instructions
Place the chicken breast fillets between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
In a shallow dish, pour the buttermilk and submerge the chicken fillets, ensuring they are fully coated. Let them marinate for at least 30 minutes in the refrigerator.
In another shallow dish, mix together the gluten-free flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Beat the egg in a small bowl and set it aside.
Remove the marinated chicken from the refrigerator. Dip each piece of chicken first into the egg, then coat it with the seasoned flour mixture. Ensure each piece is fully covered and gently shake off any excess flour.
Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated chicken fillets into the hot oil, being cautious to not overcrowd the pan. Fry each side for 4-5 minutes, or until the chicken is golden brown and cooked through.
Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Slice the gluten-free burger buns and toast them lightly on a pan or in the oven if desired.
Assemble the burgers by spreading 1 tablespoon of mayonnaise on the bottom half of each bun. Layer with a lettuce leaf, a fried chicken fillet, two slices of tomato, and two pickles slices.
Top each with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
6019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.1 g | 648% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 286.6 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.1 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 472 mg | 36% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
