Enthusiastic bites of crispy chicken sandwiched in pillowy panbroodjes are exactly what you need to transform a regular dinner into an unforgettable feast. These Panbroodjes met krokante kipburgers—aka Crispy Chicken Burgers on Soft Buns: A Family Favorite!—are all about that satisfying crunch, the warmth of a freshly toasted bun, and the zingy tang of homemade mayo spread that ties everything together. Whether you’re rounding up the kids for a fun-packed weekend lunch or craving a simple but sensational easy dinner after a busy day, these burgers have got your back.
It’s hard not to fall in love with the way tender chicken breasts get an irresistible coat of panko breadcrumbs before being fried to a perfect golden brown. Nestled inside soft, fluffy brioche buns, each bite is a harmonious dance between juicy meat, crisp lettuce, and ripe tomato, all brought together by a hint of garlic and paprika. This recipe is beginner-friendly—no fancy equipment required—and clocks in at roughly 600 calories per serving, making it a crowd-pleasing homemade burgers adventure that’s as fun to make as it is to devour. So grab your apron, roll up your sleeves, and let’s get frying!
KEY INGREDIENTS IN PANBROODJES MET KROKANTE KIPBURGERS
First things first, let’s take a peek at the stars of this show. Each ingredient plays a crucial role in creating that perfect balance of flavor, texture, and visual appeal. From the golden crust to the tangy spread, here’s what you’ll need and why it matters:
- Brioche buns or soft panbroodjes: These supple, slightly sweet rolls cradle the burger, providing a pillowy contrast to the crunchy chicken.
- Boneless, skinless chicken breasts: Lean and tender, they form the foundation of your crispy patty.
- All-purpose flour: Helps the seasoning cling to the chicken and creates a light barrier for the egg wash.
- Panko breadcrumbs: Super crispy and airy, they deliver the signature crunch we all crave.
- Eggs: Act as the binding agent that holds the flour and breadcrumbs together.
- Garlic powder: Infuses a mellow, savory depth into the coating.
- Paprika: Adds a smoky, sweet warmth and vibrant color.
- Salt: Elevates all the other flavors in perfect harmony.
- Black pepper: Provides a gentle heat and aromatic bite.
- Mayonnaise: Forms the creamy base of the tangy burger spread.
- Lemon juice: Brings brightness and acidity to cut through the richness.
- Dijon mustard: Offers a subtle sharpness that complements the mayo beautifully.
- Thinly sliced lettuce: Adds crisp freshness and a green crunch layer.
- Tomato, sliced: Juicy and vibrant, it balances the savory fried chicken.
- Vegetable oil for frying: Ensures an even, golden crust without imparting unwanted flavors.
HOW TO MAKE PANBROODJES MET KROKANTE KIPBURGERS
Now that we’ve gathered our ingredients, let’s dive into the core of the recipe. This section will guide you through each step, from prepping the chicken to assembling the ultimate homemade chicken burger masterpiece. Follow along closely and you’ll have these irresistible burgers on your plate in no time.
1. Prepare the chicken by placing each breast between sheets of plastic wrap and using a meat mallet to pound it to an even thickness, ensuring uniform cooking throughout.
2. In a shallow dish, whisk together the flour, garlic powder, paprika, salt, and black pepper to create a well-seasoned dredging mixture.
3. In a separate bowl, beat the eggs until smooth, forming a cohesive egg wash that will help the breadcrumbs adhere.
4. Pour the panko breadcrumbs into a third shallow dish, ready for the final coat that delivers maximum crunch.
5. Working one piece at a time, coat each chicken breast first in the seasoned flour, then dip into the beaten eggs, and finally dredge in the panko until fully covered.
6. Heat vegetable oil in a wide skillet over medium-high heat. Once hot, carefully lay the coated breasts in the pan and fry for about 5–7 minutes per side, until they turn golden brown and reach an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
7. While the chicken rests and cools slightly, combine mayonnaise, lemon juice, and Dijon mustard in a small bowl, whisking until smooth to create your tangy burger spread.
8. Place the brioche buns face-down in a dry pan over medium heat and toast until they’re lightly golden and fragrant.
9. To assemble, spread the zesty mayo mixture evenly on both bun halves. Layer the bottom half with lettuce, a slice of tomato, and the crispy chicken breast before capping it with the top half.
10. Serve straight away, making sure each burger is enjoyed while the chicken is still warm, juicy, and oh-so crispy!
SERVING SUGGESTIONS FOR PANBROODJES MET KROKANTE KIPBURGERS
When it comes to serving your freshly made crispy chicken burgers, a little thoughtful pairing goes a long way in highlighting all those crunchy, tangy, and tender layers you’ve worked so hard to create. Whether you’re hosting a casual gathering or simply aiming to elevate a weeknight meal, these suggestions will turn your sandwich into a full-fledged dining experience that’s as vibrant as it is satisfying.
- Serve with sweet potato fries and a side of garlic aioli. The natural sweetness of the fries contrasts beautifully with the tang of the aioli, making each bite a festival of flavors.
- Pair alongside a crunchy coleslaw tossed in a light vinaigrette. The cool, crisp slaw offers textural balance and a refreshingly zesty note to cut through the richness of the burger.
- Garnish with pickled onions and a drizzle of hot sauce for a spicy-sour kick. This adds an extra layer of complexity and heat that’s perfect for those who love bold flavors.
- Complement with a chilled craft beer or an iced tea infused with lemon and mint. These refreshing beverages cleanse the palate and keep things light, ensuring every bite of your burger feels just as delightful as the first.
HOW TO STORE PANBROODJES MET KROKANTE KIPBURGERS
Storing your Panbroodjes met krokante kipburgers properly ensures you won’t lose any of that signature crunch or tangy freshness. Whether you’re saving leftovers for the next day or prepping components in advance, these tips will help you maintain the flavors and textures that make this recipe a standout.
- Refrigerate the chicken and buns separately in airtight containers. This prevents the buns from becoming soggy and keeps the crust crisp when reheated.
- Store the tangy mayo spread in a small sealed jar in the fridge for up to 3 days. Give it a quick stir before using to bring the flavors back to life.
- If freezing, wrap each cooked chicken breast in plastic wrap and place it inside a freezer bag. Thaw overnight in the refrigerator before reheating to preserve juiciness.
- Reheat the chicken in a preheated oven at 350°F (175°C) for 8–10 minutes, placing it on a wire rack so air circulates all around. Toast the buns separately to ensure they remain light and golden.
CONCLUSION
We’ve journeyed together from selecting the creamiest mayo to the satisfying crunch of panko-coated chicken, discovering along the way how simple ingredients can come together to create a meal that’s both comforting and exciting. These Panbroodjes met krokante kipburgers truly showcase how a family favorite can be born out of everyday pantry staples—tender chicken, soft brioche, and a tangy, homemade spread. The recipe’s beginner-friendly steps ensure that anyone in your household can join in the fun, whether it’s pounding the chicken, mixing the seasonings, or creating that golden crust. Best of all, once you’ve mastered this burger, you have the freedom to experiment with spicy twists, cheesy additions, or even healthier grilling methods—while still savoring that unmistakable crunch.
Feel free to print this article and save it for later, or tuck it into your digital recipe collection for those nights when you need a guaranteed crowd-pleaser. Below you’ll find a handy FAQ section to answer common questions and troubleshoot any hiccups you might encounter. If you decide to give this recipe a whirl—or if you have your own tips, tweaks, or celebratory burger stories—please leave a comment! We’d love to hear how your Panbroodjes met krokante kipburgers turned out, answer any questions you have, and cheer you on as you embark on more homemade burger adventures. Happy cooking!
Panbroodjes met krokante kipburgers
Description
These panbroodjes with crispy chicken burgers boast tender chicken coated in crispy panko, nestled in soft, fluffy buns. Perfect for any meal, they're sure to please everyone at the table!
Ingredients
Instructions
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Start by preparing the chicken breasts. Pound them to an even thickness to ensure they cook evenly.
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In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper.
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In another bowl, beat the eggs until smooth.
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In a third dish, place the panko breadcrumbs.
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Coat each chicken breast in the flour mixture, followed by the beaten eggs, and then dredge in the panko breadcrumbs. Ensure each piece is thoroughly coated for maximum crunch.
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Heat the vegetable oil in a pan over medium-high heat. Fry the chicken breasts until golden brown and cooked through, about 5-7 minutes per side. Make sure the internal temperature reaches 165°F (74°C). Set aside on a paper towel-lined plate to drain excess oil.
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While the chicken rests, mix the mayonnaise, lemon juice, and Dijon mustard in a small bowl to create a tangy spread.
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Toast the brioche buns or panbroodjes in a dry pan until lightly golden.
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To assemble the burger, spread the mayonnaise mixture on both halves of each bun. Layer the bottom half with lettuce, a slice of tomato, and the fried chicken breast. Cap each with the other half of the bun.
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Serve immediately while the chicken is still warm and crispy.
Note
- Panbroodjes are soft, fluffy rolls that complement the crispy texture of the chicken burger.
- For a spicy kick, add a pinch of cayenne pepper to the flour mixture.
- These burgers can also be grilled for a healthier alternative, although they won’t have the same level of crispiness.
- Customize the toppings to your preference; consider adding pickles, onions, or cheese.
- For an extra layer of flavor, consider marinating the chicken in buttermilk for a few hours before coating and frying.
