Crispy Chicken Burgers with Lemon Pepper Mayo

Crispy Chicken Burgers with Lemon Pepper Mayo

You’ll need a deep fat fryer for this recipe. Make sure the oil is at the correct temperature to ensure crispy chicken every time.


3 litres of Crisp ‘n Dry or enough to fill your deep fat fryer
2 large chicken breast fillets, skinless and boneless
6 tbs plain flour
1 tsp dried thyme
1 tsp paprika
½ tsp ground black pepper
1 tsp salt
1 egg, lightly beaten

To serve
3-4 tbs mayonnaise
½ tsp coarse ground black pepper
1 lemon, zested and juiced
4 bread rolls, such as broche buns or ciabatta rolls
2 tomatoes, sliced
Salad leaves

Step 1

Halve the chicken breasts horizontally to make 4 flattish pieces. Place between parchment paper or cling film and flatten the fat end of each piece slightly with a rolling pin, so they will cook evenly.

Step 2

Heat the oil in the deep fat fryer set to 170ºC.

Step 3

Zest the lemon then squeeze the juice into a small bowl. Mix the mayonnaise with the zest and half of the juice. Stir in the pepper and taste. Add a little more juice if desired then set aside.

Step 4

Place the flour in a shallow bowl and stir in the thyme, paprika, pepper and salt. Beat the egg in another shallow bowl.

Step 5

Dip the chicken pieces into the flour, then the egg, then back into the flour and coat all over, patting the flour on if required.

Step 6

Place two pieces of chicken into the fryer basket and carefully lower into the oil. Fry for 5 minutes until golden and bubbly, then drain on kitchen paper and keep warm (check that the meat is cooked through). Repeat with the other two pieces of chicken.

Step 7

Toast the buns and spread a little mayo onto the base of each one. Add some lettuce leaves and a couple of slices of tomato then top with the chicken and the bun lids. Serve with the rest of the mayo on the side.


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