Italian Bread Chicken Burger Recipe

Italian bread chicken burger is a Mediterranean main course featuring crispy chicken thighs inside a homemade herb flatbread. This comforting sandwich combines seasoned poultry with a fresh cabbage salad, aromatic pesto, and melted kashar cheese.

If you do nothing else, let the bread dough rise for the full hour during the first prove. That’s the difference between a light, airy burger bun and a dense, heavy block of cooked flour. Do not skip this step because the yeast needs that time to create air bubbles so the finished bread can support the heavy chicken patties.

The cornflakes are doing more work than you’d think. Without them, the marinated chicken thighs will not get that deep, crunchy exterior when you fry them. I always crush the flakes by rolling a tin over the bag until they match the texture of coarse breadcrumbs. This creates a crisp finish that holds up well against the creamy mayonnaise salad inside the burger.

Italian Bread Chicken Burger Ingredients

For the Chicken and Marinade

• 500g (1lb 2oz) boneless chicken thighs
• 1 medium egg
• 120ml (4fl oz) full-fat milk
• 140g (5oz) plain flour
• 1 tsp curry powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt
• 150g (5½oz) cornflakes, crushed
• Vegetable oil, for shallow frying

For the Italian Bread Dough

• 120ml (4fl oz) warm water
• 120ml (4fl oz) warm full-fat milk
• 1½ tsp salt
• 1 tsp caster sugar
• 60ml (2fl oz) olive oil
• 1 sachet (7g) dried yeast
• 1 tsp dried oregano
• 420g (15oz) strong bread flour

For the Bread Topping

• 4 tbsp pesto sauce
• 100g (3½oz) kashar cheese or cheddar, grated
• 50g (2oz) black olives, sliced
• 2 medium tomatoes, sliced

For the Cabbage Salad

• ¼ white cabbage, finely shredded
• 1 carrot, grated
• ½ red onion, finely sliced
• 4 tbsp mayonnaise
• Salt and black pepper, to taste

How To Make Italian Bread Chicken Burger

1. Marinate the chicken thighs: Whisk the egg, full-fat milk, plain flour, curry powder, paprika, garlic powder, ground cumin, and salt together in a large glass bowl until a smooth liquid forms. Drop the boneless chicken thighs into the seasoned batter, turn each piece to coat the meat fully, then cover the bowl with clingfilm and place it in the fridge to chill for three hours.
2. Activate the dried yeast: Stir the warm water, warm full-fat milk, caster sugar, and dried yeast together in a separate mixing bowl and leave it alone for ten minutes. Check that a thick layer of foam forms on the surface before you move on to adding the dry ingredients.
3. Knead the bread dough: Add the salt, olive oil, dried oregano, and strong bread flour to the foamy yeast liquid, then mix with your hands until the ingredients hold together. Tip the sticky mass onto a floured worktop and knead it vigorously for eight minutes until you have a smooth ball that bounces back when you press it with a finger.
4. Prove the dough base: Place the kneaded ball into a clean bowl greased with a little oil, cover it with a damp kitchen towel, and leave it in a warm room for one hour. Make sure it stays away from cold draughts so it can rise until it grows to double its original size.
5. Shape the square buns: Punch the risen dough down with your fist, roll it out into a flat square sheet on the worktop, then fold it in half and cut it into four equal square portions. Place the shaped dough squares onto a baking tin lined with greaseproof paper, cover them with a clean cloth, and leave them to prove for another 30 minutes.
6. Add toppings and bake: Spread one tablespoon of pesto sauce over each dough square, cover the surface with grated cheese, then arrange the sliced tomatoes and black olives on top. Bake the flatbreads in a preheated oven at 200°C (400°F/Gas Mark 6) for 20 to 25 minutes until the edges turn golden brown and the cheese bubbles, then set them on a wire rack to cool.
7. Coat the chicken patties: Lift the marinated chicken thighs out of the glass bowl one at a time, allowing the excess liquid batter to drip back down. Drop each wet piece into a shallow dish filled with the crushed cornflakes and press down firmly on both sides until the meat is covered in a thick layer of crumbs.
8. Fry the chicken crispy: Heat two tablespoons of vegetable oil in a large frying pan over medium-high heat on the hob, then cook the coated chicken thighs for six to seven minutes on each side. Watch for the exterior to turn deep golden brown and check that the meat feels firm to the touch before removing it from the heat.
9. Mix the crunchy coleslaw: Combine the finely shredded white cabbage, grated carrot, and sliced red onion in a bowl, then stir in the mayonnaise until the vegetables are coated. Taste the salad and add a pinch of salt and black pepper to balance the creaminess.
10. Assemble the finished burgers: Slice each cooled pesto bun in half horizontally using a serrated bread knife. Place a generous spoonful of the cabbage salad on the bottom crust, rest a hot fried chicken thigh on top of the vegetables, then close the sandwich with the top half of the herb bread.

Recipe Tips

• Check the liquid warmth. Always test the milk and water on your wrist before adding the yeast because hot liquid kills the organisms and cold liquid won’t wake them up.
• Fry the carrot briefly. Cook the grated carrot in a dry pan for two minutes before tossing it into the coleslaw because this softens the raw bite and brings out its natural sweetness.
• Press the cornflakes firmly. Use your palms to push the crushed flakes into the wet chicken batter so the crunchy coating stays attached to the meat during frying.
• Remove the tomato seeds. Scoop the watery centres out of the tomatoes before slicing them for the topping because excess juice makes the bread dough soggy during baking.
• Keep chicken portions even. Cut the chicken thighs into equal thicknesses before marinating so they finish cooking at the exact same time in the frying pan.

What To Serve With Italian Bread Chicken Burger

Serve these hearty chicken burgers alongside crispy potato chips or baked sweet potato wedges. A side of pickled gherkins or spicy jalapeño peppers balances the rich cheese and pesto toppings on the bread.

You can also offer a green rocket salad tossed in a light lemon dressing for a fresh contrast. A cold glass of lemonade pairs nicely with the fried chicken seasoning.

How To Store Italian Bread Chicken Burger

Fridge

Keep the cooked chicken thighs and the cabbage salad in separate airtight containers in the fridge for up to two days. Store the baked bread buns at room temperature in a bread bin for 24 hours to keep the crust from turning soft.

Reheat

Warm the chicken thighs in an oven set to 180°C (350°F/Gas Mark 4) for ten minutes until the exterior gets crunchy again. You can use a microwave for 90 seconds on high power if you are in a rush, but the cornflake coating will turn soft and rubbery. Heat the bread buns in the oven for three minutes before building the burger.

Freeze

Place the cooked chicken patties onto a tray in a single layer, freeze until solid, then transfer them into a freezer bag for up to two months. Defrost overnight in the fridge before reheating through. Do not freeze the dressed cabbage salad as the mayonnaise separates and turns watery.

Italian Bread Chicken Burger Nutrition Facts

Per serving (1 of 4 burgers): Calories: 780, Protein: 42g, Fat: 34g, Carbohydrates: 76g, Sugar: 8g, Sodium: 1120mg. Estimated. May vary based on ingredients and cooking methods.

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