Chicken fillet burger

Name: Chicken fillet burger
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp Essential White Wine Vinegar; 1 Essential Free Range White Egg; 1 tbsp Essential Tomato Purée; 1 tsp salt; 200 ml Essential Whole Milk; 125 g Essential Self Raising White Flour; 2 tsp Cooks' Ingredients Hot Smoked Paprika; 400 g Essential British Chicken Mini Breast Fillets; 200 ml vegetable oil, for shallow frying; 4 Essential Giant White Baps, halved; ½ small red onion, sliced, to serve; Handful curly lettuce, to serve; Mayonnaise, to serve (optional)

Full-on crunchy on the outside but juicy in the middle. These big burgers will satisfy the urge for fried chicken, without the deep-frying.

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Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Essential White Wine Vinegar
1 Essential Free Range White Egg
1 tbsp Essential Tomato Purée
1 tsp salt
200ml Essential Whole Milk
125g Essential Self Raising White Flour
2 tsp Cooks' Ingredients Hot Smoked Paprika
400g Essential British Chicken Mini Breast Fillets
200ml vegetable oil, for shallow frying
4 Essential Giant White Baps, halved
½ small red onion, sliced, to serve
Handful curly lettuce, to serve
Mayonnaise, to serve (optional)

Whisk the vinegar, egg, tomato purée and 1⁄2 tsp salt together in a large jug, then add the milk, whisking until smooth. In a separate shallow bowl, stir together the flour, paprika and remaining salt.
Dip a chicken fillet in the milk mixture, then into the flour, patting away any excess. Repeat this process until thickly coated. Coat all the pieces and set aside on a plate as you go. Discard any remaining flour or milk mix.
Heat 1cm depth of oil in a large frying pan. Carefully place the fillets in the oil and cook for 3-4 minutes on each side, until dark golden and completely cooked through with no pink meat and the juices run clear.
Drain the chicken on kitchen paper, then serve in the baps with the onion, lettuce and a squeeze of mayonnaise, if liked.

Cook’s tip

Altering the spice in the coating can transform your burger. Smoked paprika gives a deep red colour with a barbecue edge. Use zaatar instead and you’ll be in for a Levantine-style treat, or for simple depth of chicken flavour, try Cooks’ Ingredients Chicken Seasoning.

Typical values per serving when made using specific products in recipe