Crispy Ground Chicken Burgers

Introduction

These Crispy Ground Chicken Burgers are a tasty alternative to traditional beef burgers, with a juicy seasoned chicken center and a light, golden-crispy coating.

The secret is a simple panade made with panko breadcrumbs and mayonnaise, which helps keep the ground chicken tender. The patties are then lightly breaded and pan-fried until crisp and golden. Serve them on soft hamburger buns with your favorite toppings for an easy homemade meal.

Quick Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6 burgers
• Course: Lunch, Dinner
• Cuisine: American-inspired

Ingredients

Chicken Burger Mixture

• 1½ pounds ground chicken
• ⅓ cup panko breadcrumbs, or regular breadcrumbs
• 3 tablespoons mayonnaise, or milk or broth
• ⅓ cup finely chopped fresh parsley, or about 2 tablespoons dried parsley
• 2 tablespoons finely chopped green onions, or 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce

For Pan-Frying

• ¼ cup neutral oil, such as vegetable, peanut, canola, or olive oil

Breading

• 3 tablespoons all-purpose flour
• 1 egg mixed with 1 tablespoon water
• 1 cup panko breadcrumbs

For Serving

• Hamburger buns
• Your favorite burger toppings

Step-by-Step Instructions

1. Make the Panade

In a large bowl, combine the ⅓ cup panko breadcrumbs with the mayonnaise.

Mix until the breadcrumbs are evenly moistened.

Let the mixture sit for a couple of minutes. This creates a soft panade that helps prevent the chicken burgers from becoming dry.

2. Season the Ground Chicken

Add the ground chicken to the bowl along with the parsley, green onions, garlic powder, kosher salt, black pepper, and Worcestershire sauce.

Gently mix everything together until just combined.

Avoid overmixing the chicken because it can make the burgers dense.

3. Shape the Patties

Divide the mixture into approximately 6 equal portions.

Shape each portion into a burger patty about ½–¾ inch thick.

Because ground chicken can be softer than ground beef, handle the patties gently.

For easier breading, place the shaped patties in the refrigerator for about 10–15 minutes before continuing.

4. Set Up the Breading Station

Place the flour in one shallow bowl.

In a second bowl, whisk together the egg and 1 tablespoon of water.

Place the remaining 1 cup panko breadcrumbs in a third bowl.

Arrange the bowls in this order:

Flour → Egg → Panko

5. Bread the Chicken Burgers

Take one chicken patty and lightly coat both sides with flour.

Dip it into the egg mixture, allowing the excess to drip off.

Finally, press the patty into the panko breadcrumbs, coating both sides thoroughly.

Repeat with the remaining patties.

6. Pan-Fry the Burgers

Heat the ¼ cup oil in a large skillet over medium heat.

Once the oil is hot, carefully place the breaded chicken patties into the skillet.

Cook for approximately 4–5 minutes per side, depending on thickness.

The coating should become golden brown and crispy, while the chicken should be cooked through.

The internal temperature of the chicken should reach 165°F (74°C).

7. Drain and Rest

Transfer the cooked burgers to a wire rack or paper towel-lined plate.

Let them rest for a couple of minutes before serving.

A wire rack is preferable because it allows air to circulate underneath and helps keep the crispy coating from becoming soggy.

8. Assemble the Burgers

Place each crispy chicken patty on a hamburger bun.

Add your favorite toppings and sauces.

Serve immediately while the chicken coating is still crisp.

Recipe Tips for Success

• Don’t overmix the chicken. Gentle mixing gives you a more tender burger.
• Keep the patties evenly sized. This helps them cook at the same rate.
• Chill soft patties briefly. A short rest in the refrigerator makes them easier to bread.
• Press the panko onto the patties. This helps create an even crispy coating.
• Use hot oil. The oil should be hot enough to crisp the breading without burning it.
• Don’t overcrowd the skillet. Cook in batches if necessary.
• Use a thermometer. Ground chicken should reach 165°F (74°C).
• Drain on a wire rack. This helps preserve the crisp texture.

Ingredient Substitutions

• Panko breadcrumbs: Regular breadcrumbs can be used, although the coating won’t be quite as light and crispy. Fresh breadcrumbs can also be used in the chicken mixture.
• Mayonnaise: Milk or chicken broth can replace the mayonnaise in the panade.
• Fresh parsley: Use dried parsley if needed.
• Green onions: Onion powder can be substituted.
• Ground chicken: Ground turkey can be used with similar results.
• Worcestershire sauce: A small amount of soy sauce can provide a savory alternative, although the flavor will be slightly different.
• Hamburger buns: Brioche buns, potato rolls, or toasted sandwich buns all work well.

Recipe Variations

Spicy Crispy Chicken Burgers

Add cayenne pepper, chili powder, or your favorite hot sauce to the chicken mixture.

Garlic Herb Chicken Burgers

Add extra garlic powder along with dried Italian herbs or fresh chopped herbs.

Crispy Chicken Parmesan Burger

Top the cooked chicken patty with marinara sauce and mozzarella, then briefly broil until the cheese melts.

Loaded Chicken Burgers

Add lettuce, tomato, red onion, pickles, cheese, and your favorite burger sauce for a fully loaded sandwich.

Storage and Reheating

Store leftover cooked chicken burgers in an airtight container in the refrigerator for up to 3–4 days.

For the crispiest reheating, use an air fryer or oven at 375°F (190°C) until heated through and crisp again.

Avoid microwaving when possible because it can make the breading soft.

You can also freeze the cooked patties after they have cooled completely. Wrap them individually and freeze for up to 2–3 months for the best quality.

Serving Suggestions

Serve these Crispy Ground Chicken Burgers with:

• French fries
• Sweet potato fries
• Coleslaw
• Potato wedges
• Pickles
• Side salad
• Onion rings
• Corn on the cob

For toppings, try:

• Lettuce
• Tomato
• Red onion
• Pickles
• Cheddar cheese
• Mayonnaise
• Ranch dressing
• Garlic sauce
• Spicy burger sauce

Nutrition Information

Estimated per burger patty, before bun and toppings:

• Calories: 390
• Protein: 29g
• Carbohydrates: 18g
• Fat: 22g
• Saturated Fat: 4g
• Fiber: 1g
• Sugar: 1g
• Sodium: 650mg

Nutrition values are estimates and will vary depending on the ground chicken, oil absorbed during frying, breadcrumbs, mayonnaise, bun, and toppings used.

Frequently Asked Questions

How do I keep ground chicken burgers from falling apart?

The panade helps bind and moisten the chicken mixture. Chilling the shaped patties for 10–15 minutes before breading also makes them easier to handle.

How do I make chicken burgers crispy?

Use panko breadcrumbs for the outer coating and make sure the oil is hot before adding the patties. Avoid overcrowding the skillet, which can lower the oil temperature.

Can I use regular breadcrumbs instead of panko?

Yes. Regular breadcrumbs work both inside the chicken mixture and for the outer coating. However, panko creates a lighter and crispier crust.

What temperature should ground chicken reach?

Ground chicken should reach an internal temperature of 165°F (74°C).

Can I bake these chicken burgers instead of frying them?

Yes. Arrange the breaded patties on a lightly greased baking sheet or rack and bake at around 425°F (220°C) until golden and cooked through, flipping halfway. The exact cooking time will depend on the thickness of the patties.

Can I air fry the chicken burgers?

Yes. Air frying is a convenient alternative to pan-frying. Lightly spray the breading with oil and air fry at around 400°F (200°C) until golden and the chicken reaches 165°F (74°C).

What toppings go well with crispy chicken burgers?

Lettuce, tomato, pickles, red onion, cheese, ranch, garlic sauce, mayonnaise, and spicy sauces all pair well with crispy ground chicken patties.

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