Crispy Chicken Burger in a Homemade Bun
·Marinating the chicken
In a bowl, mix buttermilk, vinegar, egg, lemon juice and the spices. Slice the chicken breasts, submerge them fully in the marinade, and let them sit in the fridge for at least 4 hours.
The secret to softness: tangzhong
Take out the butter and eggs. Put the flour and milk in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth, thick paste. Then transfer it to the bowl you'll use for kneading the dough.
Making the bun dough
Warm the milk in a saucepan, then add it to the bowl along with the sugar, yeast, milk powder, salt, egg (13g per 2 buns) and flour. Knead thoroughly in a stand mixer (about 12–15 minutes) until you get a smooth dough.
Finishing the dough and first rise
Once the dough is smooth and elastic, gradually work in the softened butter. Knead for another 5 minutes. Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm spot for about 1.5 hours.
Shaping tall buns
Divide the risen dough into 2 equal pieces. Turn each piece upside down and pull the edges into the centre to form a pouch shape. This technique helps the buns grow upward rather than spreading out.
Tightening and final shaping
Flip the dough ball back over and, using the sides of your little fingers, drag it lightly across the work surface to tighten the base. You can also swirl it gently on the counter to get a perfectly round shape.
Second rise on the tray
Arrange the shaped buns on a baking tray lined with parchment paper, leaving enough space between them. Cover and let rise for another 1.5 hours, until doubled in size. Meanwhile, preheat the oven to 185°C.
Baking to golden perfection
Gently brush the risen buns with the remaining beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 15–18 minutes, until golden.
Glossing and cooling
Let the baked buns cool briefly on the tray, then transfer them to a wire rack. While still warm, brush them with melted butter — they'll get a beautiful shine and even better flavour.
Making the dips
Herb dip: mix ricotta, cottage cheese, sour cream, crushed garlic, lemon juice, herbs and half of the spices. Honey mustard dip: combine mayonnaise, honey, mustard, salt and pepper. Chill both dips in the fridge.
Crispy breading mix
Pour the flour into a bowl and mix it with the spices. Add a few spoonfuls of the chicken marinade and stir with a fork so small lumps form in the flour — these are what give it that extra crunch! You can fry up some fries as a side at the same time.
Frying the chicken
Coat the chicken strips one by one in the seasoned flour and fry immediately in hot oil until golden. Let the cooked pieces drain on a wire rack.
Prepping the buns and base
Slice the cooled buns in half and toast the cut sides in a dry pan until golden. Spread the bottom half with herb dip and top with shredded lettuce.
Final assembly
Place the crispy chicken on the lettuce, top with a slice of cheese and briefly melt it with a kitchen torch. Add a handful of fresh sprouts, some red onion rings, and finish with the top bun spread with honey mustard dip. Enjoy!