Homemade Crispy Chicken Burger – Gluten-free version
A homemade crispy chicken burger with a crunchy coating – tastier than any fast food, and simple to make. Gluten-free version: Gluten-free bread, Gluten-free breadcrumbs and Gluten-free flour blend.
Spread the gluten-free flour blend on a flat plate.
💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2
Beat the eggs in a wide bowl.
Bowl
💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3
On another flat plate, mix the crumbs with the paprika, salt and black pepper.
To assemble
4
Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.
⚙ Pound to an even thicknessMeat malletPlastic wrap
💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.
💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
5
Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
6
Heat the oil in a deep pot to 170–180°C (340–355°F) and fry 4–5 minutes per side, until the coating is golden and crisp.
⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying
💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.
💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
7
Transfer to paper towels.
8
Open each gluten-free bread, spread the mayonnaise inside and fill with the lettuce and tomato slices and the schnitzel.
Knife
684calories
47 gprotein
59 gcarbs
27 gfat
● protein 28%● carbs 36%● fat 36%
Per serving (361 g), of 4 servings
For the Crispy Coating · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Breadcrumbs: measured in cup in this recipe: 1 cup = 108 g · 370 kcal per 100 g · More about Breadcrumbs →
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet paprika →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lettuce: measured in pieces: one ≈ 400 g · 13 kcal per 100 g · More about Lettuce →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
Rolls: measured in pieces: one ≈ 70 g · 307 kcal per 100 g · More about Rolls →
Mayonnaise: measured in tbsp in this recipe: 1 tbsp = 14 g · 680 kcal per 100 g · More about Mayonnaise →
🔧 Tools needed (6) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Deep pot for frying· Also works: Electric deep fryer (None) · Wok (Less oil, less stable)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Meat mallet· Also works: Rolling pin (Rolling pin or heavy pot, between plastic sheets)
Bowl· Also works: Pot (None)
Slotted spoon· Also works: Spider strainer (None) · Tongs (For large pieces)
🧻 Consumables: Plastic wrap
Helps, not needed: Candy/oil thermometer
By the steps, as the recipe is built now: another version or addition can change the list.
