These Crispy Chicken Burgers are not only ridiculously easy to make and totally delicious, they’re also pretty healthy too. Oven-baked instead of fried and using a nifty trick to get that crispy coating we all love.
Homemade ‘fast food’ is one surefire way of pleasing your family at dinner time, and this Crispy Chicken Burgers recipe is perfect for a quick midweek meal or a weekend treat.
But I’ll let you into a secret… While it may taste a bit naughty, the coating and cooking make this a pretty healthy choice.
The coating for the chicken is made with yoghurt (yes, yoghurt!), tortilla chip pieces for a crispy texture, and herbs and spices for flavouring. We’re cooking it in the oven to keep that chicken breast tender and succulent on the inside but crispy on the outside. No deep frying in sight.
Look out for the coating tip below which makes this recipe a quick, zero faff recipe too. Enjoy!
Why you’ll love this healthy burger recipe
⭐️ Healthy homemade fakeaway
⭐️ Quick and easy
⭐️ Mouth-wateringly delicious and big family hit!
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About these Crispy Chicken Burgers
Okay so here’s my confession, I don’t love fried chicken. My dear friend Anna (who also works here on TamingTwins with me) LOVES a deep fried chicken burger. We often discuss the pros and cons (what can I say – food nerds).
Anyway. I find fried chicken burgers all too greasy normally. Not only that, but who can face frying battered burgers at home? Not me that’s for sure. So I set to making my own version as an Anna/Sarah compromise.
⭐️ We originally tested this recipe by dipping the chicken in flour, egg and then breadcrumbs. We felt that these weren’t crispy enough and also were too much of a faff.
⭐️ Next we tested using yoghurt to bind the breadcrumbs on (like I do in my lush popcorn chicken). The yoghurt worked, it’s maybe 10% less good than using egg, but we feel it’s worth if for the time/effort/thinking saving.
⭐️ This version we swapped breadcrumbs for… CRUSHED TORTILLA CHIPS! (What joy.) We also baked on a grill rack and hurrah, so good.
Crispy Chicken Burger Ingredients
- Chicken breasts – You could definitely use boneless, skinless thighs here but they will take longer to cook.
- Greek yoghurt – Low fat or regular is fine.
- Oil – Vegetable, sunflower or olive oil is fine. Spray oil is ideal!
- Tortilla chips – Any flavour you prefer, we loved this using the spicy ones.
- Oregano – Dried.
- Paprika
- Garlic granules
For the Hot Honey Mayo:
- Mayonnaise – Regular or lower fat is fine.
- Honey
- Chilli sauce
- Juice of a lime
To serve:
- Buns – I like brioche buns but go for your favourite type
- Cheddar cheese slices
- Lettuce
- Red onion
How to make Crispy Chicken Burgers
- Coat the chicken well with the yoghurt and spices. Add the crushed tortilla chips and coat.
2. Put the chicken on a grill rack to bake. As per the recipe timings below, just before the end of the cooking time, add the buns and cheese to melt.
3. Whilst the chicken is cooking, mix up the mayo in a small bowl.
4. Make up the burgers in the buns and add salad and the dressing.
Hint: To coat the chicken, put it in a Tupperware tub with the yoghurt, put the lid on and shake. Add the breadcrumbs and other coating ingredients next, pop the lid on shake again. Simple!
Substitutions
- Burger fillings and sauces – Choose your favourites instead and fill your boots! (I recommend Big Mac Sauce.)
- Paprika – You can substitute this for smoked paprika, chilli flakes, a reduced amount of cayenne pepper, or anything similar to give these Chicken Burgers a little kick and colour.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. The chicken would make fantastic lunches the day after.
In the freezer You can freeze any leftover cooked chicken. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly. (It will not be very crispy after freezing!) As always ensure it’s fully heated through before serving.
Top tips for making Crispy Chicken Burgers
How to coat the chicken: Quick hack!
To coat the chicken with Greek yoghurt, tortilla chips and flavouring, I shake it all together in a Tupperware tub!
Put the chicken, yoghurt and flavourings into the tub, put the lid on and shake it. Add the tortilla coating, pop the lid on and shake again. Simple!
I also use this trick for my Crispy Cauliflower Tacos and Salmon Fish Fingers too. I really recommend it for anything you need to cover with breadcrumbs or a coating as there’s no mess and the ingredients are evenly distributed!
Cooking time
Please note that the cooking time will depend on the size and shape of your chicken breasts (plus how crunchy you want the outside to be).
If in doubt, check your meat thermometer to make sure it is cooked through. (The ideal cooking temperature for chicken is 74°C, according to Thermapen – my go-to thermometer-makers. There’s also more cooking time information here).
See more: Malaysia LAN BURGER CHICKEN CRISPY discovered! – RAMLY still the best? | Travel Malaysia Vlog
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