Homemade McSpicy Chicken Burger

Master the art of the perfect chicken burger with this homemade recipe: juicy, crispy chicken thighs tucked into soft, sesame-studded buns with crisp lettuce.

Ingredients

• 500 g deboned chicken thigh meat
• 35 g Orleans marinade powder
• 5 g chili powder
• 35 g water
• to taste all-purpose flour (for coating)
• to taste wet batter mixture
• to taste butter
• to taste lettuce leaves
• to taste favourite burger sauce
• to taste sesame seeds

Instructions

1. 1Combine initial ingredients

   

   Place your flour, egg, and other liquid base ingredients (excluding butter and salt) into the bowl of your stand mixer. These form the foundation of your dough.

   Tip: Ensure your liquid ingredients are at the correct temperature as specified in your recipe to help activate the yeast properly.
2. 2Incorporate butter

   

   Once the initial ingredients have been mixed into a dough, add the softened butter and salt to the bowl. Continue kneading until the butter is fully integrated and the dough becomes smooth.

   Tip: Using softened butter rather than melted butter helps achieve the perfect crumb structure for your burger buns.
3. 3Check for windowpane stage

   

   Test the dough by gently stretching a small piece between your fingers. It should form a thin, translucent glove film without tearing, indicating the gluten is well-developed.

   Tip: If the dough tears easily, it needs a few more minutes of kneading to reach the desired elasticity.
4. 4Coat with sesame seeds

   

   Take your rounded dough portions and dip the smooth, rounded top into a shallow plate filled with white sesame seeds. This gives the buns their classic look and adds a nice texture.

   Tip: Press down very lightly so the seeds adhere well without flattening the bun shape.
5. 5Ferment the buns

   

   Arrange the sesame-coated dough balls on a baking tray and place them into your oven set to 35°C to ferment for about an hour and a half. You can place a cup of hot water inside to maintain the necessary humidity.

   Tip: Proper humidity is key to preventing the dough surface from drying out during the proofing process.
6. 6Prepare the chicken meat

   

   Trim any excess fat from the deboned chicken thighs and pat them completely dry before placing them into a large mixing bowl.

   Tip: Starting with dry chicken allows the spices to penetrate more effectively and prevents the marinade from becoming too watery.
7. 7Marinate the chicken

   

   Place the deboned chicken thigh meat into a bowl with the Orleans marinade, optional chili powder, and water. Use your hands to mix everything evenly, ensuring the chicken is well-coated. Let the chicken marinate for at least 2 hours, or overnight in the refrigerator for the best flavor.

   Tip: Wearing a food-safe glove while mixing prevents the colored marinade from staining your hands.
8. 8Bake the hamburger buns

   

   Bake the fermented buns in the oven using top heat at 200°C and bottom heat at 180°C for 13 to 15 minutes. Once the buns have risen and achieved a puffy, golden-brown crust, carefully remove them from the oven.

   Tip: If you have round paper baking cups, use them to hold the dough during baking for a more uniform, round shape.
9. 9Prepare the frying batter

   

   Prepare the frying batter by mixing the specified dry ingredients in a bowl. Add water and stir evenly until you achieve a smooth, pourable consistency suitable for coating the chicken.

   Tip: Ensure the batter is lump-free for an even, crispy coating on the chicken.
10. 10Dip chicken in batter

    

    Take the marinated chicken pieces and dip them evenly into the wet batter on both sides. Ensure the meat is fully coated with the liquid mixture to help the dry powder adhere in the next step.

    Tip: Let excess batter drip off before moving the chicken to the dry powder to prevent clumping.
11. 11Coat the chicken in dry flour

    

    After dipping the chicken in the wet batter, transfer it directly into the bowl of dry flour mixture. Use your hands to toss and thoroughly coat the meat, pressing the flour in to ensure it sticks. Shake off any excess powder until the surface develops a flaky, scaly texture.

    Tip: Creating that scaly texture with the dry powder is the secret to achieving an extra crispy and crunchy crust when fried.
12. 12Fry the chicken patties

    

    Heat oil in a wok until hot, then carefully lower the breaded chicken pieces into the bubbling oil. Fry the chicken until it is fully cooked on the inside and the outer crust becomes ultra-crispy and golden brown.

    Tip: Ensure the oil is sufficiently hot before adding the chicken so the crust seals quickly without absorbing excess grease.
13. 13Slice the buns

    

    Take the baked sesame hamburger buns and carefully slice them in half horizontally using a serrated knife. This prepares them for toasting and assembling the final burger.

    Tip: Use a gentle sawing motion with the serrated knife to avoid crushing the soft, fluffy bun.
14. 14Butter the buns

    

    Spread a generous layer of softened butter onto the cut sides of the hamburger buns. Toasting them in a pan until golden will keep the buns soft and add a rich buttery flavor.

    Tip: Toasting the buns creates a barrier that prevents them from getting soggy when you add sauces and fresh ingredients.
15. 15Add fresh lettuce

    

    Begin assembling the burger by placing the crispy fried chicken patty onto the bottom bun. Layer a piece of fresh, crisp green lettuce on top of the hot chicken.

    Tip: Wash and thoroughly dry the lettuce leaves beforehand to maintain the crisp texture of your chicken patty.
16. 16Top with the bun

    

    Finish assembling by placing the sesame-seeded top bun over the lettuce and chicken. Press down gently to secure all the fresh, juicy layers together before serving.

    Tip: Serve the burger immediately while the chicken is still hot and crispy for the best texture contrast.

Storage & Reheating

Burn It Off

Frequently Asked Questions