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Cooking
Crispy Chicken Burger in a Homemade Bun
· 2 servings
Chicken marinade
In a bowl, mix the buttermilk, vinegar, egg, lemon juice and spices. Slice the chicken breasts, submerge them fully in the marinade, and let them rest in the fridge for at least 4 hours.
The secret to softness: tangzhong
Take the butter and eggs out to come to room temperature. Put the flour and milk in a small saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a thick paste. Then transfer it to the bowl you'll use to make the dough.
Making the bun dough
Warm the milk in a small pot, 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 the buns for height
Divide the risen dough into 2 equal pieces. Turn each piece upside down and pinch the edges toward the center to form a pouch shape. This helps the buns rise upward rather than spreading out.
Tightening and final shaping
Flip the dough ball back over and use the sides of your hands to gently drag it across the work surface, tightening the bottom seam. You can also swirl it lightly on the counter to get a perfectly round shape.
Second rise on the baking sheet
Space the shaped dough balls out on a baking sheet lined with parchment paper, leaving enough room 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
Brush the risen buns gently with the remaining beaten egg and sprinkle with sesame seeds. Bake in the preheated oven for about 15-18 minutes, until golden brown.
Glossy finish and cooling
Let the baked buns cool briefly on the baking sheet, then transfer them to a wire rack. While still warm, brush them with melted butter - this gives them a beautiful shine and even better flavor.
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
Pour the flour into a bowl and mix in 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 in the seasoned flour one at a time and fry immediately in hot oil until golden brown. Let the fried pieces drain on a wire rack.
Prepping the buns and base
Slice the cooled buns in half and toast the cut sides on a dry pan until golden. Spread the bottom half with the herb dip and top with shredded lettuce.
Final assembly
Place the crispy chicken on top of the lettuce, add a slice of cheese and briefly melt it with a kitchen torch. Add a handful of fresh sprouts, red onion rings, and top it all with the bun top spread with honey mustard dip. Enjoy!