Chicken burger with panko breading and a homemade brioche bun
105 min · 8 servings · 779 kcal/serving
Chicken burger with panko breading and a homemade brioche bun – at a glance
Chicken burger with panko breading and a homemade brioche bun is a dinner Fitaily recipe for 8 servings (dinner). You can make it in about 105 minutes. One serving has about 779 kcal, 41.7 g protein, 66.4 g carbs, 38 g fat.
A juicy burger with crispy chicken coated in panko breadcrumbs and Parmesan, served on a fluffy, homemade brioche bun with our signature Caesar sauce. A perfect combination of flavors that will delight everyone.
Nutrition per serving
| Calories | 779 kcal |
|---|---|
| Protein | 41.7 g |
| Carbs | 66.4 g |
| Fat | 38 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża). This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- You can swap pasta or bread for a gluten-free version — check the label, as this is not a certified gluten-free recipe.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 435 g Wheat flour (for rolls)
- 235 ml Milk
- 7 g Dry yeast
- 20 g Honey
- 300 g Eggs
- 25 g Sugar
- 60 g Butter
- 30 ml Water
- 20 g Wheat flour (for tangzhong)
- 600 g Chicken breast
- 150 g Panko breadcrumbs
- 80 g Parmesan
- 220 g Mayonnaise
- 200 g Romaine lettuce
Preparation
- Prepare the tangzhong: In a small saucepan, mix 2 tablespoons of water, 4 tablespoons of milk, and 2 tablespoons of flour. Heat while stirring until a thick paste forms. Remove from the heat and let cool.
- In a bowl, mix the yeast with the milk and honey, then let it sit for 10 minutes. Add the egg, egg yolk, cooled tangzhong, flour, sugar, and salt. Knead the dough, adding the softened butter last. Knead until the dough is smooth.
- Set the dough aside in a warm place to rise for 1–1.5 hours. Then divide it into 8 equal portions, shape them into rolls, and let them rest for another 25–30 minutes.
- Brush the tops of the rolls with a mixture of egg and a tablespoon of milk. Bake at 190°C for 15–18 minutes.
- Cut the chicken into portions, then mix it with olive oil, garlic, oregano, paprika, salt, and pepper. Let it sit for at least 30 minutes.
- Prepare the breading: coat the chicken in flour, then in beaten eggs, and finally in a mixture of panko breadcrumbs, grated Parmesan, and chopped parsley.
- Fry the chicken in hot oil for 3–4 minutes on each side until golden brown.
- Prepare the dressing: mix together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, minced garlic, pepper, and anchovy paste. Toss the dressing with the chopped romaine lettuce.
- Cut the rolls in half, spread the sauce on them, then add lettuce with sauce and the fried chicken. Cover with the other half of the roll and serve.
Frequently asked questions
How many calories and protein are in one serving of Chicken burger with panko breading and a homemade brioche bun?
One serving has about 779 kcal, 41.7 g protein, 66.4 g carbs, 38 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Chicken burger with panko breading and a homemade brioche bun be made gluten-free?
The ingredients include grain products. You can try a gluten-free version (e.g. gluten-free pasta), but we have not lab-verified that variant.