SUZANNE'S CRISPY PANKO CHICKEN BURGER
Get Suzanne’s Crispy Panko Chicken Burger Recipe from The Tastemaster Junior Season1 Episode 7 here
INGREDIENTS
Chicken
- 2 boneless, skinless chicken fillets
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 1 large egg
- 1 tablespoon Clover milk
- 1 cup panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional)
- Vegetable oil, for frying
Basil Pesto Sauce
- 2 cups fresh basil leaves, packed
- ½ cup grated Parmesan cheese
- ⅓ cup pine nuts (or walnuts)
- 3 cloves garlic
- ½ cup olive oil
- Salt and pepper, to taste
- ½ cup Clover heavy cream
Caramelised Onions
- 4 large onions (yellow or red)
- 2 tablespoons olive oil (or butter)
- 1 tablespoon sugar (optional, for extra sweetness)
- 1 tablespoon balsamic vinegar (optional, for added depth)
- Salt, to taste
METHOD
Prepare the Chicken
- If the chicken fillets are thick, place them between two sheets of plastic wrap and gently pound them with a mallet or rolling pin until they are about ½ inch thick. Season both sides with salt and pepper.
Set up the Dredging Station
- In a shallow bowl, add the flour and season with a pinch of salt and pepper.
- In another bowl, whisk together the egg and milk.
- In a third bowl, combine the panko breadcrumbs with garlic powder and paprika.
Coat the Chicken
- Dredge each chicken fillet in the flour, shaking off any excess.
- Dip the fillet into the egg mixture, ensuring it’s fully coated.
- Press the fillet into the panko breadcrumbs, coating both sides well. Gently press the breadcrumbs onto the chicken to help them adhere.
Heat the Oil
- In a deep skillet or frying pan, heat about ½ inch of vegetable oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop in a breadcrumb—if it sizzles and turns golden, the oil is ready.
Fry the Chicken
- Carefully place the chicken fillets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Once done, transfer the fillets to a plate lined with paper towels to drain any excess oil.
Make the Creamy Basil Pesto Sauce
- In a food processor, combine the basil, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil until the mixture becomes smooth. Season with salt and pepper to taste.
- In a small saucepan over medium heat, gently warm the heavy cream without boiling.
- Once warmed, stir in the prepared basil pesto and mix well.
Caramelise the Onions
- Peel and thinly slice the onions, aiming for even slices for uniform cooking.
- In a large pan, heat the olive oil (or butter) over medium heat. If using butter, let it melt and begin to bubble.
- Once the oil is hot, add the sliced onions and stir to coat them in the oil.
- Reduce the heat to low and let the onions cook slowly, stirring occasionally (every 5-10 minutes) to prevent burning.
- If desired, sprinkle the sugar over the onions after about 15 minutes of cooking for extra sweetness.
- Continue cooking for 30-40 minutes, stirring occasionally, until the onions are golden brown and have a soft, jammy texture.
Assembly
- Serve the crispy panko chicken fillet on a bun with a generous drizzle of creamy basil pesto sauce and a topping of caramelized onions.
