Fried Chicken Burgers

Recipe by Ben O’Donoghue on My Market Kitchen


  • 1 x Laucke Brioche Mix
  • Sliced jalapeno chilli pickled
  • 600g chicken tenders
  • sunflower oil for frying
  • Kewpee sesame dressing
  • Pineapple
  • Iceberg lettuce
  • ½ cup butter milk / yoghurt


  • 1 ½ cup chickpea flour
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • 1 Massel stock cube chicken
  • 1tsp black pepper cracked
  • 1 ½ tsp baking powder


  1. Place the chicken tenders in the yoghurt and season with salt and pepper
  2. Slice the avo, tomato and lettuce
  3. For the crumb combine all the ingredients in a bowl
  4. To cook the chicken heat 1 cup of sunflower oil in a fry pan, dip the chicken tenders in to the flour mixture and shallow fry until crispy
  5. Remove from the oil and drain.
  6. To serve, arrange the lettuce and pineapple on the soft white bread. Dress with lashings of sesame dressing and top with fried chicken tenders

For chef quality results, we recommend using Anolon Authority cookware.


Back to posts