Homemade Crispy Chicken Burger with homemade mayonnaise – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   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. 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. 3
   On another flat plate, mix the crumbs with the paprika, salt and black pepper.

To assemble

1. 4
   Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.

   Meat 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.
2. 5
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 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.

   StoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C: 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.
4. 7
   Transfer to paper towels.
5. 8
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
6. 9
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
7. 10
   Add the lemon juice and stir. Taste and adjust the seasoning.
8. 11
   Open each gluten-free bread, spread the mayonnaise inside and fill with the lettuce and tomato slices and the schnitzel.

   Knife