Italian Bread Chicken Burger Recipe

Italian bread chicken burger is a Turkish-style sandwich made with homemade pesto and cheese topped rolls, crispy cornflake-coated chicken, and a crunchy coleslaw. Soft herbed bread, shatteringly crisp chicken.

The first time I made this, I skipped the marinade and just coated the chicken straight away. The coating slid right off and the meat was dry. Two to three hours in the spiced buttermilk-style marinade tenderises the chicken and gives the cornflake crust something to grip onto. Don’t rush that step.

The bread is what sets this apart from any regular burger. It’s a soft, olive oil dough with oregano baked in, topped with pesto, melted cheese, olives and tomato. Even without anything inside, it’s good enough to eat on its own. I make a double batch and freeze the extras because once you’ve had a burger on homemade bread, shop-bought buns don’t come close.

Italian Bread Chicken Burger Ingredients

For the Chicken Marinade

• 500g (1lb 2oz) chicken breast fillets
• 1 egg
• 125ml (4fl oz) milk or water
• 125g (4oz) plain flour
• 1 tsp curry powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt

For the Bread Rolls

• 125ml (4fl oz) water
• 125ml (4fl oz) lukewarm milk
• 1.5 tsp salt
• 1 tsp caster sugar
• 50ml (2fl oz) olive oil
• 1 sachet dried yeast (7g)
• 1 tsp dried oregano
• 375g (13oz) plain flour, or as needed

For the Bread Topping

• 2-3 tbsp pesto
• 50g (2oz) cheddar or kashkaval cheese, grated
• A few black olives, sliced
• 1 tomato, thinly sliced

For the Coating

• 100g (4oz) cornflakes, crushed in a food processor

For the Coleslaw (Optional)

• 1/4 small white cabbage, finely shredded
• 1 carrot, grated and lightly toasted in a dry pan
• 1/4 red onion, thinly sliced
• 1-2 tbsp mayonnaise

How To Make Italian Bread Chicken Burger

1. Marinate the chicken: In a bowl, whisk together the egg, milk, flour, curry powder, paprika, garlic powder, cumin and salt until smooth. Add the chicken breasts and turn to coat. Cover and refrigerate for 2-3 hours.
2. Make the bread dough: Put the water, lukewarm milk, sugar and yeast in a large bowl. Stir and leave for 5 minutes until the yeast starts to foam. Add the salt, olive oil, oregano and flour. Mix until a soft dough forms that doesn’t stick to your hands. Knead for 8-10 minutes until smooth and elastic. Cover and leave to rise in a warm place for 1 hour until doubled.
3. Shape the rolls: Knock the dough back and knead briefly. Roll it out into a rough rectangle, fold it in half, and cut into portions. Shape each into a round roll. Place on a lined baking tray with space between them. Cover loosely and leave to prove in the oven (turned off) for 30 minutes until puffy.
4. Top and bake the rolls: Spread a spoonful of pesto over each roll. Scatter grated cheese on top, then add sliced olives and thin tomato slices. Bake at 200°C (400°F/Gas Mark 6) for 18-20 minutes until the bread is golden and the cheese is melted. Set aside to cool.
5. Coat and cook the chicken: Remove the chicken from the marinade and press each piece firmly into the crushed cornflakes, turning to coat both sides. Either deep fry in hot oil at 175°C (350°F) for 5-6 minutes until golden and cooked through, or bake on a lined tray at 200°C (400°F/Gas Mark 6) for 20-25 minutes, flipping halfway.
6. Make the coleslaw: Toss the shredded cabbage, grated carrot, sliced red onion and mayonnaise together in a bowl.
7. Assemble the burgers: Slice the cooled bread rolls in half. Layer the crispy chicken, coleslaw and any extra sauce you like. Serve straight away.

Recipe Tips

Crush the cornflakes in a food processor. Crushing by hand leaves pieces too uneven. Some bits burn while others stay pale. A quick blitz gives you a fine, even coating that crisps up uniformly.

Press the coating on firmly. Don’t just dip and hope. Use your palm to press the cornflakes into both sides of the chicken so they stick. The marinade does the work of gluing it on, but pressure helps.

Don’t skip the second prove. The 30 minutes in the oven before baking gives the rolls their soft, pillowy texture. Without it, the bread is dense and chewy.

Toast the grated carrot for the coleslaw. A minute or two in a dry pan takes the raw edge off the carrot and adds a slightly nutty, sweet flavour. It’s a small step that makes the coleslaw taste less plain.

Freeze the extra rolls. Once cooled, wrap individually in clingfilm and freeze for up to a month. Thaw at room temperature or warm in the oven at 160°C (325°F/Gas Mark 3) for 5 minutes.

What To Serve With Italian Bread Chicken Burger

Chips are the obvious choice. Oven baked or fried, either works alongside the crispy chicken.

A simple green salad with lemon and olive oil keeps the plate from feeling too heavy. If you’re skipping the coleslaw inside the burger, serve it on the side instead.

How To Store Italian Bread Chicken Burger

Fridge

Store the chicken, bread and coleslaw separately in sealed containers. The chicken keeps for 2 days, the bread for 3 days, the coleslaw for 1 day. Do not assemble until ready to eat.

Reheat

Warm the chicken in the oven at 180°C (350°F/Gas Mark 4) for 8-10 minutes to crisp it back up. Microwaving makes the cornflake coating go soft. Warm the bread rolls for 3-4 minutes in the same oven.

Freeze

Freeze the cooked chicken and baked rolls separately, wrapped tightly in clingfilm. Both keep for up to 1 month. Thaw in the fridge overnight. Re-crisp the chicken in the oven before assembling. Do not freeze the coleslaw.

Italian Bread Chicken Burger Nutrition Facts

Per serving (1 burger): Calories: 620kcal, Protein: 35g, Fat: 22g, Carbohydrates: 72g, Sugar: 6g, Sodium: 980mg. Estimated. May vary based on ingredients and cooking methods.

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