Yes, it's chicken again. I seem to be lacking inspiration, motivation and just down right wanting to cook! Since returning from our month long trip almost two weeks ago, I am stuck in the summer mode of not wanting to do anything. In my mind I want to do things, I just can't seem to focus long enough to make anything happen.
However, I did focus long enough earlier today to make these delicious little bites. A smashing hit, I might add. So, lets enjoy the simpleness of burgers with a tangy Mexican twist. Yum, yum & yum!
Note: In the recipe below I state to use Spicy Salsa from the site. You can easily just make your own that you like. I wouldn't recommend using store bought kind of this topping. It will leave the burger soggy and will lack that fresh flavour that this burger is all about.
These burgers would make for a great casual dinner get together with friends. Serve them along your favourite Mexican side dishes and you are all set. A favourite from this site would have to be the Mexican Rice Bowls.
In the note above I mentioned not using store bought salsa. It really wouldn't do the burger justice, and a lot of the flavour comes from the salsa. So, try not to skip on that part. It is just chopped tomatoes, onions, and a few other things really. Worth the effort. So, follow the link to the Spicy Salsa!
Mexican Style Crispy Chicken Burger
Serves 6 / Prep time: 25 minutes / Cook time: 10 minutes
For the chicken:
1/2 lb/225 grams chicken fillets, thin cut (about 6-8 pieces)
3/4 Cup/180 ml milk
1 Cup/135 grams bread crumbs (panko)
1 Teaspoon onion powder
1 Teaspoon garlic powder
1/2 Teaspoon dried oregano
1 Teaspoon sweet paprika
1 Teaspoon cumin
1 Dried chilli, finely chopped
1 Teaspoon salt
Fresh ground black pepper
Vegetable oil for frying
1 Avocado, cut into slices
6 Bread rolls
On a large plate, combine the bread crumbs with the onion powder, garlic powder, paprika, oregano, cumin, chilli, salt and pepper. Use your fingers to combine the seasoning into the bread crumb mixture. Have ready two bowls, and put the milk into one and whisk the egg in the other one. Pat dry your chicken and then dip each piece into the milk, egg and them coat with bread crumbs. Repeat for all chicken pieces and place on a clean plate.
In a large, heavy bottomed skillet, heat about 1 inch of olive oil over medium high heat for about 5 minutes. Put the chicken pieces in the hot oil and cook on each side for about 3 minutes. Remove from pan and transfer to a plate lined with paper towels. Repeat for remaining chicken.
Serve on a bread roll topped with the salsa and avocado.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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