Ingredients
Equipment
Method
- In a medium bowl, combine the ground chicken, panko breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix, as this can lead to tough patties.1 pound ground chicken, 1/2 cup panko breadcrumbs, 1 egg, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Divide the chicken mixture into four equal portions. Gently shape each portion into a thin, round patty, about 3-4 inches in diameter and about 1/2 inch thick. You can lightly flatten them to ensure even cooking, but avoid making them too thin.
- Create three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, pour the milk. In the third dish, place the panko breadcrumbs. (Note: For an extra crispy coating, you can lightly season the flour and panko with a pinch of salt and pepper).1 cup all-purpose flour, 1/2 cup milk, 1/2 cup panko breadcrumbs
- Take one chicken patty and dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the milk, letting any excess drip off. Finally, coat it generously with panko breadcrumbs, pressing gently to ensure they adhere well. Repeat this process for all four patties.1 cup all-purpose flour, 1/2 cup milk, 1/2 cup panko breadcrumbs
- In a small bowl, whisk together the mayonnaise, sweet pickle relish, white vinegar, sugar, and a pinch of salt. Stir until smooth and well combined. Taste and adjust seasoning if needed.1/4 cup mayonnaise, 1 tablespoon sweet pickle relish, 1/2 teaspoon white vinegar, 1/4 teaspoon sugar, pinch salt
- Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches around 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a tiny pinch of breadcrumbs in; they should sizzle immediately and turn golden.1-2 inches vegetable oil
- Carefully place 1-2 breaded chicken patties into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or tongs to remove the cooked patties and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining patties.
- While the patties are draining, split your hamburger buns. You can lightly toast the cut sides on a dry skillet or under the broiler for a minute or two until golden.4 soft hamburger buns
- Spread a generous amount of the prepared sauce on the bottom half of each bun. Top with a generous pile of shredded iceberg lettuce, followed by a hot, crispy chicken patty. Place the top half of the bun over the lettuce and patty. Serve immediately.4 soft hamburger buns, shredded iceberg lettuce
Notes
For optimal freshness, store components separately: refrigerate chicken patties, sauce, and buns. Reheat patties in the oven or air fryer; avoid the microwave.