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.
Ingredients
Scale
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)
Instructions
- Gently butterfly chicken breasts into four thin, even slices, carefully patting them dry with paper towels to remove excess moisture.
- Create a seasoning mixture by combining flour with salt, pepper, garlic powder, and paprika powder in a shallow dish, ensuring even distribution of spices.
- In a separate bowl, whisk egg and milk together until thoroughly blended, creating a smooth binding liquid.
- Pour panko breadcrumbs into a third plate, preparing for the coating process.
- 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.
- Heat oil in a skillet over medium-high temperature, maintaining consistent heat for optimal browning.
- 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.
- 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