Believe it or not: we’re back! After months (literally) with our blog in some kind of hibernation, we’re back at it and hoping that this time our willpower won’t fade so fast. We’re returning with that recipe that’s been sitting at the top of the blog for so many days now, the one we know plenty of you have been dying to make: the Crispy Chicken. For lovers (or at least, frequenters) of fast food joints, the Crispy Chicken is a Burger King staple, a chicken burger with a spicy kick. But here we’re sharing the upgraded version. Meaning, the one we make with an actual chicken fillet and not some suspicious mystery patty pretending to be one.

Pics and Cakes

What do we need?

  • 4 tablespoons of flour

  • 1 tablespoon of onion powder

  • 1 tablespoon of garlic powder

  • 1/2 tablespoon of paprika

  • Salt

  • Black pepper

  • 2 eggs

  • Cornflakes

  • A splash of white wine

  • 2 chicken breast fillets (not too thin)

  • 2 burger buns

  • 2 tomato slices

  • 2 lettuce leaves

  • Mayonnaise

How do we make it?

  • First, we’ll prep the breading for the chicken. Mix the flour with the onion and garlic powder, paprika, salt and pepper.

  • In another bowl, beat the eggs with a splash of white wine.

  • In a third bowl, add the cornflakes and crush them with your hand. Grab fistfuls and squeeze them little by little. We don’t want the pieces too small, so it won’t take much time.

  • Take your chicken fillets and bread them in the same order as the bowls you prepared: flour, egg, and cornflakes. Let them rest while the oil heats up in a frying pan (or deep fryer).

  • Fry the breaded fillets until golden and transfer them to a plate lined with paper towels to soak up the excess oil.

  • Now all that’s left is to assemble our ‘burger’. Spread a bit of mayo on each half of the bun, add a fillet, a tomato slice, and a lettuce leaf. Ready to eat.

Pics and Cakes

Tips:

  • Instead of onion powder, we used a packet of onion soup mix. A pretty curious ingredient that we’ll use in other recipes like COCA-COLA CHICKEN.

  • The fillets should be a bit thick so they stay juicy, but you have to be careful when frying them to nail the perfect point: golden on the outside and fully cooked on the inside. We recommend cranking up the heat at first and then turning it down a bit to make sure they cook through properly.