There’s nothing quite like biting into a homemade panbroodje met krokante kipburger on a lazy weekend afternoon. The contrast between the golden, extra-crispy chicken patty and the pillowy embrace of a soft brioche bun is simply irresistible. Each bite delivers that satisfying crackle of panko breadcrumbs, followed by the tender juiciness of expertly cooked chicken. Layer in a crisp ribbon of lettuce, a juicy tomato slice, and a tangy mayo spread brightened with lemon juice and Dijon mustard, and you’ve got pure comfort food magic. This easy recipe is perfect for beginners, with a total prep time of just 20 minutes, a cooking time of 15 minutes, and a quick 10-minute rest before serving. At around 650 calories per burger, it’s a hearty lunch or dinner that feels indulgent without being overwhelming.
I still remember the first time I whipped up these crispy chicken burgers for a gathering of friends. The kitchen filled with sizzling excitement as the chicken hit the hot oil, and we all gathered around to watch the transformation from pale, breaded cutlet to glistening, golden perfection. Between shared stories and laughter, the aroma of garlic and paprika teased our taste buds. Once the burgers were assembled—brioche buns lightly toasted, lettuce and tomato piled high, zesty mayo slathered on both halves—everyone dove in with gusto. We all agreed: this recipe is a keeper. Whether you’re seeking a fun dinner project with your kids or craving a scrumptious weekend treat, these panbroodjes met krokante kipburgers will soon become a beloved staple in your recipe collection.
KEY INGREDIENTS IN PANBROODJES MET KROKANTE KIPBURGERS
Before you dive in, let’s take a closer look at the stars of this crispy chicken burger show. Each ingredient plays a vital role in balancing flavor, texture, and ease, so you can focus on having fun in the kitchen instead of juggling endless components.
- Brioche buns (soft panbroodjes)
These rich, slightly sweet rolls provide a tender cushion for the crunchy chicken. Their golden crust holds up beautifully to juicy fillings without becoming soggy.
- Boneless, skinless chicken breasts
Lean and versatile, chicken breasts are the heart of this burger. When pounded to an even thickness, they cook through perfectly while staying succulent.
- All-purpose flour
A simple coating that helps the egg wash and panko breadcrumbs adhere to the chicken, creating that coveted golden crust.
- Panko breadcrumbs
These Japanese-style crumbs deliver extra crunch and an airy, light texture that outperforms ordinary breadcrumbs.
- Eggs
Beaten until smooth, eggs act as the binding agent to keep the flour and panko layers firmly in place during frying.
- Garlic powder
Infuses savory depth and warmth, making every bite sing with flavor.
- Paprika
Adds a subtle, smoky sweetness and a hint of color to the breading mix.
- Salt
Enhances all the other flavors and ensures the chicken is seasoned perfectly from the inside out.
- Black pepper
Provides a gentle heat and earthy bite that balances the richness of the fried coating.
- Mayonnaise
Forms the creamy base of the zesty spread, contributing moisture and tang.
- Lemon juice
Brightens the mayo spread with fresh acidity, cutting through the richness.
- Dijon mustard
Brings a subtle bite and complexity to the mayo mixture, elevating the overall taste.
- Thinly sliced lettuce
Offers a crisp, refreshing contrast to the crunchy chicken and adds a pop of green freshness.
- Tomato slices
Juicy and slightly sweet, tomatoes add a colourful burst of flavor and necessary juiciness to each burger.
- Vegetable oil for frying
A neutral oil with a high smoke point that ensures the chicken cooks evenly and develops that irresistible golden crust.
HOW TO MAKE PANBROODJES MET KROKANTE KIPBURGERS
Let’s roll up our sleeves and turn these ingredients into mouthwatering chicken burgers! This step-by-step guide will walk you through each technique—from pounding your chicken to achieving the perfect toast on brioche buns—so you can serve up restaurant-quality panbroodjes met krokante kipburgers right at home.
1. Prepare the chicken breasts by placing each piece between two sheets of plastic wrap and gently pounding them with a meat mallet or rolling pin until they’re an even thickness. This ensures they cook uniformly and stay juicy.
2. In a shallow dish, combine the flour, garlic powder, paprika, salt, and black pepper, whisking well so the seasonings are evenly distributed throughout the flour.
3. In a separate bowl, beat the eggs with a fork or whisk until smooth and homogenous, creating the perfect egg wash for your chicken.
4. Pour the panko breadcrumbs into a third dish, spreading them into an even layer for easy dredging.
5. One by one, coat each chicken breast in the seasoned flour mixture, shaking off any excess. Next, dip the floured chicken into the beaten eggs, ensuring full coverage. Finally, press the chicken into the panko so it’s thoroughly dredged on all sides—this triple-layer technique guarantees maximum crunch.
6. Heat about a half-inch of vegetable oil in a large pan over medium-high heat. Once shimmering, carefully lower each chicken breast into the hot oil. Fry for 5–7 minutes per side, or until the crust turns deep golden brown and an instant-read thermometer reads 165°F (74°C) in the thickest part. Transfer to a paper towel–lined plate to drain any excess oil.
7. While the chicken rests, whisk together the mayonnaise, lemon juice, and Dijon mustard in a small bowl to create a tangy, creamy spread.
8. Place the brioche buns or panbroodjes cut-side down in a clean, dry pan over medium heat. Toast until the surfaces are just golden and warm, which enhances texture and flavor.
9. To assemble each burger, spread a generous layer of the mayo mixture on both halves of the toasted bun. Top the bottom half with a handful of lettuce, a slice of tomato, and the crispy chicken breast. Finish by capping with the top bun, pressing down gently to fuse everything together.
10. Serve immediately while the chicken is still warm and its crunchy coating is at its peak. Enjoy these panbroodjes met krokante kipburgers with your favorite sides and watch smiles spread around the table!
SERVING SUGGESTIONS FOR PANBROODJES MET KROKANTE KIPBURGERS
Serving these crispy chicken burgers is an opportunity to get creative and elevate the entire meal experience. Whether you’re hosting a casual dinner, packing a picnic, or simply craving a flavor-packed solo feast, thoughtful pairings and presentation can turn each bite into a celebration. By choosing the right sides, garnishes, and plating style, you’ll highlight the textures and flavors of the brioche buns, the crunchy chicken, and the zesty mayo spread. Let’s explore some fun ideas to make your panbroodjes met krokante kipburgers even more memorable.
- Serve with homemade sweet potato fries
Toss sweet potato wedges in olive oil, salt, and smoked paprika, then bake or air-fry until crisp. The natural sweetness complements the savory burger and adds a colorful contrast on the plate.
- Present on a rustic wooden board
Arrange the burgers alongside small bowls of extra mayo spread, pickle spears, and coleslaw for a family-style spread. The visual appeal of a communal board encourages guests to help themselves and creates a warm, inviting vibe.
- Pair with a zesty slaw
Shred red cabbage and carrots, then toss with apple cider vinegar, a pinch of sugar, and a drizzle of olive oil. This bright, crunchy side refreshes the palate and balances the richness of the fried chicken.
- Offer mini sliders at gatherings
Use smaller panbroodjes and quartered chicken pieces to create bite-sized versions ideal for parties. Provide an array of toppings—pickles, sliced onions, cheeses—so guests can customize their own mini masterpieces.
HOW TO STORE PANBROODJES MET KROKANTE KIPBURGERS
If you find yourself with leftovers—or want to prep components in advance—storing these chicken burgers properly will help maintain their flavor, texture, and freshness. Crispy coatings can become soggy if refrigerated improperly, and brioche buns risk drying out. With a few simple storage methods and reheating tips, you can enjoy that delightful crunch and soft bun days after cooking. Here’s how to keep everything tasting its best.
- Refrigerate components separately
Store the fried chicken in an airtight container lined with a paper towel to absorb extra moisture. Keep the buns in a separate resealable bag or container at room temperature for up to two days.
- Use an airtight container
For fully assembled burgers, wrap each one tightly in plastic wrap before placing in a container. Consume within 24 hours to avoid sogginess and ensure the lettuce and tomato don’t wilt excessively.
- Freeze for longer storage
Flash-freeze individual chicken breasts on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to one month. Thaw overnight in the refrigerator before reheating.
- Reheat to restore crispiness
Avoid microwaves for reheating. Instead, preheat your oven or air fryer to 350°F (175°C) and heat the chicken for 5–7 minutes. This method brings back that satisfying crunch and warms the interior evenly.
CONCLUSION
Thank you for joining me on this delicious journey into the world of panbroodjes met krokante kipburgers! We’ve explored the harmony of soft brioche buns nestled against a perfectly golden chicken patty, the tangy lift from lemon-Dijon mayo, and the fresh pop of lettuce and tomato. From understanding the role of each ingredient to mastering the art of dredging, frying, and assembling, you now have everything you need to make this beginner-friendly recipe a star on your lunch or dinner table. Remember, with just 20 minutes of prep, 15 minutes of cooking, and a quick 10-minute rest, you can deliver a comfort food experience that tastes like it came straight from a gourmet kitchen—right in your own home. Don’t forget that these burgers clock in at about 650 calories each, making them hearty enough to satisfy big appetites.
Feel free to print this article and save it for future reference—you’ll want to come back to these crispy chicken burgers again and again. Below, you’ll find a handy FAQ to answer any lingering questions you might have. If you try this recipe, I’d love to hear about your experience! Did you add a spicy kick with cayenne pepper, or swap in some cheesy goodness? Drop a comment, share your photos, or ask any questions if you need help. Your feedback and stories truly make this cooking adventure even more rewarding. Happy cooking!
Panbroodjes met krokante kipburgers
Description
These crispy chicken burgers are sandwiched in soft brioche buns and topped with fresh lettuce and a zesty mayo spread, creating a delightful flavor explosion in every bite.
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.
