Name: Homemade Chicken Burgers
Prep time: 15 min
Cook time: 8 min
Ingredients: 1 lb ground chicken; 1 egg; 1/2 cup seasoned breadcrumbs; 1/2 tsp salt; 1/2 tsp pepper; 1/4 tsp onion powder; 1/4 tsp garlic powder; 6 hamburger buns; 1/8 cup flour; 1 beaten egg (just add a little water or milk if you think 1 egg doesn't look like it's going to be enough); 1/2 cup seasoned breadcrumbs; 4 Tbsp vegetable oil (Use whatever neutral cooking oil you like.)

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These homemade crispy breaded chicken burgers deliver huge taste with just a few ingredients. BEST of all, you can make a whole whack of them and freeze 'em for when you're craving a greasy spoon type dinner without 100% of the grease. There will still be grease. That's where the flavour is. There just won't be as much.

Homemade chicken burger on a brioche bun with mayonnaise and lettuce.

I'm not sure where my obsession with copying diner recipes came from but it's true; my life is and always has been ruled by copying and perfecting good, bad food.

Things like french fries, pizza and hamburgers. I'm still on a quest for the perfect onion rings. Not fancified high end restaurant style ones with Panko. I want to taste like they’ve been deep-fried by someone named Gus who’s been there since 1978.

Say what you want about crappy food, but the truth is, if it didn't taste good it wouldn't be so popular. The problem with crappy food is ... it's crappy. And usually frozen, overloaded with salt and filled with ingredients like Xantham Gum (which isn't necessarily bad for you in small quantities but it can make you tooty.) Sadly, I'm pretty sure it's those weird ingredients that are key to successfully copying many diner foods.

Years ago I used to buy "Jane's Pub Style Chicken Burgers". The kind of salt loaded, crispy frozen chicken burger that you'd get at one restaurant that has a counter and stools. The sort of establishment that you have to ask for a key to the washroom.

Those are the chicken burgers I used as my model for a healthier but just as delicious homemade version.

Table of Contents

Why This Homemade Chicken Burger Works

Crispy breading without deep frying
Juicy inside thanks to an egg + breadcrumb binder
Freezes beautifully, cooked or uncooked
Way less sodium and no mystery fillers

How good is it? By the time you’re done eating, you’ll be looking over your shoulder for a refill on your fountain pop.

Homemade Chicken Burgers

Ironstone bowl with ground chicken, egg, pepper and other other spices prior to being mixed up for burgers.

Just like beef burgers, you’ll get the best texture if you mix the meat gently—no aggressive mashing. For perfect portions, I measure the ground chicken with a ⅓ cup, press it in, then pop it into my hand to form a patty.

If the patties feel soft, refrigerate them for 15 minutes before breading.

⅓rd measuring cup scooping out chicken burger mixture from ironstone bowl.

Breading sequence: flour → beaten egg → breadcrumbs. Press the breadcrumbs into the patty so they stick, especially around the edges.

I’m using store-bought breadcrumbs here, but homemade seasoned breadcrumbs will make your homemade chicken burger next-level.

But who can be bothered?

6 homemade chicken burgers set on waxed paper lined plate set on marble countertop.

Set the burgers in the fridge to firm up if you need to before breading them with flour, egg and breadcrumbs (in that order.)

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3 ironstone bowls lined up with flour, egg and breadcrumbs in them respectively.

Dip your chicken burger into the flour, egg and then breadcrumbs. Push the burger into the breadcrumbs to make sure they're good and stuck. And don't forget the edges of the burgers!

Newly breaded chicken burgers sit beside empty breading bowls on counter.

Cooking Instructions

Heat about 4 tablespoons of oil in a skillet (enough to coat the bottom completely—this isn’t the time to be stingy).
Cook each chicken burger over medium-low heat for about 4 minutes per side.
Check occasionally - they brown quickly.
Use a meat thermometer—ground chicken should hit 165°F.

Golden brown chicken burgers pan frying in a cast iron skillet.

Check to make sure they aren't burning because they brown up quickly.

Ground chicken should be cooked to 165°F for food safety.

Chicken burger about to be topped with bun on a marble countertop.

Now eat it. You're done. You made a diner style chicken burger - with less fat, salt and unnecessary ingredients.

Freezing Your Homemade Chicken Burgers

Two ways:

Uncooked: Freeze right after breading by placing patties on a waxed-paper-lined tray until solid. Transfer to a freezer bag or airtight container.

Cooked: Let cool, then freeze. To reheat, thaw and warm in a 450°F oven for 2 minutes per side.

Looking down on golden, crispy chicken burgers being assembled on a rustic wood cutting board.

You’ve just made diner-style chicken burgers—crispy, juicy, and without the excess fat, salt, or bathroom-key vibes.

Homemade Chicken Burgers

These breaded chicken burgers taste like they're straight out of a greasy spoon. In a good way!

4.15 from 21 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 8

Servings:

Calories: 413kcal

Author: Karen Bertelsen

Ingredients

1 lb ground chicken
1 egg
½ cup seasoned breadcrumbs
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
6 hamburger buns

Breading Ingredients

⅛ cup flour
1 beaten egg just add a little water or milk if you think 1 egg doesn't look like it's going to be enough
½ cup seasoned breadcrumbs
4 tablespoon vegetable oil Use whatever neutral cooking oil you like.

Instructions

Mix chicken, egg, salt, pepper, onion powder, garlic powder together.
Mix in bread crumbs.
Form into patties using ⅓rd cup as measuring tool.
Coat with flour, egg then breadcrumbs.
Panfry in 4 Tablespoons of cooking oil for 4 minutes on each side or until they reach an internal temperature of 165°F

Notes

413 calories per chicken burger with bun

Nutrition

Now. Who needs a refill on their fountain pop?

Homemade Chicken Burgers (Pub Style)

Why This Homemade Chicken Burger Works