Homemade Crispy Chicken Burger and Wedges Recipe
Try out this crispy, homemade chicken burgers recipe using breaded chicken breast. Enjoy with McCain Lightly spiced Wedges for a satisfying dinner.
220g McCain Lightly spiced Wedges
2 small corn on the cobs
2 chicken fillets (skinless)
70ml low-fat yoghurt
1 garlic clove (crushed)
1/4 tsp cayenne pepper
40g flour (seasoned with 1/8 tsp cayenne pepper)
200ml olive oil
2 brioche buns
How to cook
Mix together the yoghurt, milk, garlic and cayenne pepper. Add the chicken and leave to marinate for a couple of hours.
Once marinated, preheat the oven to 220°C/Gas Mark 7.
Rub the corn with butter, sprinkle with salt and pepper, and pop in the oven for 25 minutes
Spread a single layer of Wedges onto a baking tray and pop into the oven for 18 minutes.
Place the flour, beaten eggs and breadcrumbs in separate dishes. Dip the chicken first into the flour, then egg, then breadcrumbs, then onto a baking sheet.
Add oil to a frying pan. Once hot, cook the chicken until crispy.
Half the burgers buns on a plate, place the chicken inside and add preferred salad and sauce.
Serve and enjoy.