Fluffy Panbroodjes with Crispy Chicken Burgers Recipe

Crispy panbroodjes met krokante kipburgers have been my weekend obsession lately.

Every bite brings unexpected flavor combinations that surprise the palate.

Juicy chicken nestled between soft bread creates a magical texture contrast.

Netherlands-inspired street food meets home cooking in this delightful sandwich.

Crunchy breaded chicken transforms simple ingredients into something extraordinary.

My friends cannot resist these golden, perfectly seasoned burgers.

You’ll want to make extra because they disappear faster than you can plate them.

Got Questions About Panbroodjes met Krokante Kipburgers?

• What ingredients do I need for the breading process?

You’ll need flour seasoned with salt, pepper, garlic powder, and paprika powder, beaten eggs mixed with milk, and panko or breadcrumbs for coating the chicken.

• How do I ensure the chicken gets crispy?

Coat each chicken fillet thoroughly by pressing it into the panko, making sure the entire surface is covered, which helps create a crunchy exterior when fried.

• What type of chicken works best for this recipe?

Chicken breast fillets are ideal, as they are lean, tender, and can be easily sliced into thin pieces for even cooking.

• Can I use regular breadcrumbs instead of panko?

Yes, you can substitute panko with regular breadcrumbs, but panko tends to create a lighter, crispier coating due to its larger, flakier texture.

Why Panbroodjes met Krokante Kipburgers Are So Popular

• The kipburgers offer a delightful weeknight solution for busy families.
• Panko coating guarantees a satisfyingly crunchy exterior that elevates the chicken's flavor profile.
• Simple step-by-step instructions make this recipe accessible for home cooks with minimal culinary experience, ensuring success even for kitchen novices.
• These kipburgers work perfectly for casual dinners, weekend lunches, or quick protein-packed meals that everyone will enjoy.

Panbroodjes met Krokante Kipburgers: Ingredient Rundown

• Chicken Breast Fillets: Tender meat for the burger base, lean and protein-rich protein source.

• Flour, Salt, Black Pepper, Garlic Powder, Paprika Powder: Seasoned dry coating for extra flavor and crispy texture.
• Eggs, Milk: Binding agent to help breadcrumbs stick to chicken, creating a golden crust.
• Panko or Breadcrumbs: Provides a light, crispy exterior with excellent crunch.

• Cooking Oil: Helps achieve golden-brown color and crispy texture when frying chicken.
• Kitchen Paper: Used for drying chicken and draining excess oil after cooking.

Cooking Up Panbroodjes met Krokante Kipburgers

Step 1: Prepare Chicken Fillets

Slice chicken breasts into thin pieces and pat completely dry using paper towels. This ensures a crispy coating and helps seasoning stick better.

Step 2: Create Seasoned Flour Mixture

• All-purpose flour
• Salt
• Black pepper
• Garlic powder
• Paprika powder

Mix ingredients thoroughly to distribute seasonings evenly.

Step 3: Prepare Egg Wash

• Whole eggs
• Milk

Blend until smooth and well combined.

Step 4: Set Up Panko Coating

Pour panko breadcrumbs into another dish, ensuring a wide, flat surface for easy coating.

Step 5: Coat Chicken Pieces

Dredge each chicken piece through ingredients in this order:

• Seasoned flour mixture
• Egg wash
• Panko breadcrumbs

Press breadcrumbs firmly onto chicken to create a thick, crunchy exterior.

Step 6: Fry Chicken Cutlets

Heat oil in a skillet over medium-high heat. Fry chicken pieces for 4-5 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.

Step 7: Serve on Pan Bread

Place crispy chicken on freshly toasted pan bread and add preferred condiments.

Kitchen Tips for Panbroodjes met Krokante Kipburgers

• Slice Meat Evenly: Cut chicken breasts thinly and uniformly to ensure consistent cooking and crispy texture throughout each piece.
• Prevent Soggy Coating: Pat chicken completely dry before breading to help the flour and panko adhere better and create a crunchier exterior.
• Master Breading Technique: Press panko firmly onto chicken to create a thick, even layer that guarantees maximum crispiness when frying.
• Control Oil Temperature: Maintain medium-high heat to achieve golden-brown crust without burning the outside or leaving the inside undercooked.
• Store Leftovers Smart: Cool fried chicken completely before refrigerating and reheat in an oven to maintain crispness, avoiding microwave which can make the coating soggy.

Make-Ahead and Storage Tips for Panbroodjes Kipburgers

• Store leftover chicken burgers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Wrap individual burgers in plastic wrap or aluminum foil, then place in a freezer-safe bag. Frozen burgers maintain quality for up to 2 months.
• Preheat to 350°F (175°C), place burgers on a baking sheet, and warm for 10-15 minutes until internal temperature reaches 165°F (74°C) to restore crispiness.
• Heat burgers on a microwave-safe plate for 1-2 minutes, using a paper towel to prevent sogginess, but note this method may slightly reduce the crispy texture.

Serving Ideas for Panbroodjes met Krokante Kipburgers

• Serve a crisp, chilled Sauvignon Blanc with bright herbal notes that complement the golden, crunchy chicken coating, enhancing the meal's delicate flavors.
• Create a tangy, refreshing coleslaw with lemon juice and fresh herbs to cut through the richness of the fried chicken, providing a light, crunchy contrast.
• Whip up a creamy garlic aioli with fresh parsley and a hint of lemon zest as a delicious dipping sauce that elevates the crispy chicken's flavor profile.
• Prepare a light mixed green salad with fresh herbs like basil and chives, dressed in a light vinaigrette to balance the crispy chicken's richness.

Ways to Customize Panbroodjes met Krokante Kipburgers

• Gluten-Free Option: Replace wheat flour with rice flour or cornstarch, and use gluten-free panko for crispy coating. Ensure all ingredients are certified gluten-free.
• Low-Carb Version: Swap panbroodjes with lettuce wraps or cauliflower tortillas. Use almond flour instead of regular flour for breading the chicken to reduce carbohydrate content.
• Vegetarian Alternative: Substitute chicken with firm tofu or plant-based chicken substitutes. Coat with the same seasoned breading for a similar crispy texture and flavor profile.
• Spicy Kick Variation: Add cayenne pepper or hot paprika to the flour mixture. Include sriracha or chili sauce in the egg wash to create a spicier version of the original recipe.

Panbroodjes Met Krokante Kipburgers Recipe

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4.9 from 24 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Dutch-style panbroodjes with krokante kipburgers bring street food magic to your kitchen. Crispy chicken nestled in fluffy bread creates a perfect handheld meal that will satisfy hungry souls with authentic Netherlands flavor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 chicken breasts, sliced horizontally (to get 4 thin fillets)
• 4 soft hamburger buns (or brioche buns for a luxurious touch)
• 100 g (3.5 ounces) flour
• 100 g (3.5 ounces) panko or breadcrumbs

Coating and Seasoning Ingredients:

• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika powder (optional, for extra flavor)
• 1 egg
• 2 tablespoons milk
• Sunflower or peanut oil for frying

Topping and Sauce Ingredients:

• 4 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 teaspoon honey (optional, for a sweet touch)
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• 1 tablespoon butter (to lightly toast the buns)
• Fresh lettuce (e.g., head lettuce or iceberg lettuce)
• 2 tomatoes, sliced
• 1 red onion, in rings
• 4 slices cheddar or melting cheese (optional)
• Pickles, sliced (optional, for a fresh bite)

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Instructions

1. Gently butterfly chicken breasts into four thin, even slices, carefully patting them dry with paper towels to remove excess moisture.
2. Create a seasoning mixture by combining flour with salt, pepper, garlic powder, and paprika powder in a shallow dish, ensuring even distribution of spices.
3. In a separate bowl, whisk egg and milk together until thoroughly blended, creating a smooth binding liquid.
4. Pour panko breadcrumbs into a third plate, preparing for the coating process.
5. Dredge each chicken slice methodically: first coat completely in seasoned flour, shaking off excess; then dip into egg mixture, allowing surplus to drip back; finally roll in panko, pressing firmly to ensure a crisp, even exterior.
6. Heat oil in a skillet over medium-high temperature, maintaining consistent heat for optimal browning.
7. Carefully place breaded chicken pieces into hot oil, cooking approximately 4-5 minutes per side until golden brown and cooked through, achieving a crispy exterior and juicy interior.
8. Transfer fried chicken to paper towels, letting excess oil drain and preserving the crunchiness of the breading.

Notes

• Tenderize chicken by gently pounding to ensure even thickness for consistent cooking and crispy texture.
• Mix spices creatively with flour to boost flavor profile and customize taste according to personal preferences.
• Use fresh panko breadcrumbs for maximum crispiness, avoiding stale or stored breadcrumbs that can become soggy.
• Maintain consistent oil temperature around 350-375°F to achieve golden-brown exterior without burning the coating.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Dutch

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg