Best Wendys Breaded Chicken Burger Recipes

Delicious Breaded Chicken Burgers image

Provided by Chicagoland Chef du

Categories Chicken

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 15

1 lb ground chicken, white meat
1 egg, slightly beaten
1/2 cup dry breadcrumbs, pre seasoned
1 teaspoon milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
breading
1/2 cup flour
1/4 teaspoon salt
1/8 pepper
1 large egg, beaten, add a splash of water to thin if desired
1 cup dry breadcrumbs, pre seasoned, may use less
2 -3 tablespoons canola oil

Steps:

In a bowl: Add ground chicken, egg, salt, pepper, onion powder, garlic powder together. Add in bread crumbs, milk, gently combine with hands. Set aside.
In 3 shallow bowls: Bowl 1: beaten egg with water. Bowl 2: seasoned flour with salt & pepper, Bowl 3: seasoned bread crumbs.
Using 1/3 cup measuring cup as a measuring tool, scoop out your burger portions.
HINT: I found it was less messy to drop the scoop of meat into the flour, turn it over, lift it out of the flour, then form into patty.
Coat both sides of chicken patty with flour, dip in egg wash, then pat into the breadcrumbs to coat.
At this point I placed patties on a platter, covered with plastic wrap and put them in the fridge for 1-2 hours. This step is not necessary but can be done ahead of time. It will allow the flavors to develop.
Panfry in (4 Tablespoons) cooking oil for about 4 minutes on each side. *add a little oil at a time, add more when you flip the chicken if necessary. Add more cooking time if your burgers are plump. Do not over cook or they will dry out.
Serving suggestions: on soft buns with sliced dill pickles, mayonaise, honey mustard or spicy , tomato slices and lettuce or whatever you like.

Nutrition Facts : Calories 479.3, Fat 20.9, SaturatedFat 4.5, Cholesterol 190.7, Sodium 837.2, Carbohydrate 41.8, Fiber 2.4, Sugar 2.7, Protein 30.1

Wendy's Original Burger Recipe - (4.5/5) image

Provided by á-174942

Number Of Ingredients 11

CONDIMENTS:
1/4 pound ground chuck
1 plain jumbo-sized sandwich bun (potato kind)
1 tablespoon mayonnaise
1 tablespoon Heinz® ketchup
Mustard as needed
3 slices Heinz® genuine dill pickle - (thin slices)
2 iceberg lettuce leaves - (to 3)
2 white onion rings - (to 3)
1 tomato slice
Cheese (optional)

Steps:

Using waxed paper, form the 1/4 pound of beef into a 4-inch square patty. Refrigerate until you're ready to cook. Pre-heat an electric griddle to 375 to 400 degrees. After its ready, toast the bun faces lightly...about 30 seconds. Don't brown as much as the McDonald's or Burger King buns. Set the bun(s) aside. Cook the fresh or thawed burger patty about 3 minutes on the pre-heated griddle, salting the top immediately after laying it down. After 3 minutes, turn the patty over, salt again, and cook for 3 more minutes. While the burger is cooking, dress your toasted top bun in the following order: 1 tablespoon mayonnaise; 1 tablespoon Heinz® ketchup; 3 thin slices Heinz® genuine dills; 2 to 3 rings of fresh sliced white onion; 1 tomato slice; 2 to 3 iceberg lettuce leaves; 5 to 6 squirts of yellow mustard, evenly spaced. After the meat is finished cooking, drain the exess fat by tilting to the side and applying pressure with your free hand. Place the patty on top of the dressed bun, and add the toasted bottom bun. Turn right side up, and eat -- or wrap in a 12- by 12-inch sheet of foil and allow to sit in a warm place 3 to 5 minutes before eating. This recipe yields 1 burger. For Wendy's® classic bacon cheese burger, cook the burger and dress the bun as directed above. For the bacon, use Oscar-Mayer® Ready-Made pre-cooked bacon. Simply microwave 2 slices for about 30 seconds, and add to your burger between the cheese and the beef patty.

Copycat Wendy's Spicy Chicken Fillet Sandwich image

Provided by Jonathan Melendez

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cutlets
1/2 cup pickled jalapeno juice
1 cup buttermilk
4 dashes hot sauce
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon chili powder
4 -6 cups canola oil or 4 -6 cups vegetable oil
4 potato buns
1 tablespoon butter
4 tablespoons mayonnaise
4 green leaf lettuce leaves
4 slices tomatoes

Steps:

In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.