JFC Chicken Burger
The JFC Chicken Burger is a Marinated, Seasoned, and Breaded Chicken Breast. Deep-Fried and Served on Butter Toasted Buns. Topped off with Lettuce, Pickles, and Mayonnaise or Mild Mayo Sauce.
Style of Breading
There are a few different ways the Chicken Fillets can be breaded.
Breaded the same way as bone-in Chicken pieces. Dipped in an egg and water or milk mixture and coated with JFC Breading.
I don’t really like this method for Chicken breast as the breading is kind of flat with no real appeal.
This is to double batter the chicken the same as KFC does. I believe they also use added cornstarch for extra crunch. Which you can certainly add to the marinade if you choose or just stick with the double breading.
Dip the Chicken in Egg and Water or Milk. Then into the JFC Breading and repeat once again for a double battered Chicken Fillet.
This method uses Popeye’s Technique for breading the Chicken Fillets. This creates a bunch of Crevices throughout the Chicken Coating which adds more breading and crunch.
Marinate the Chicken in thickned marinade. About the consistnecy of a thin pancake batter. Then Coat the chicken in the JFC Breading. This will create those crevices through out the chicken due to the thickened marinade folding in on itself.
This is my preferred way when battering chicken breast and is used in the recipe below.
The Flour that goes into the marinade, can be 100 % JFC Frickin Good Chicken Breading or cut with Cornstarch 50 %.
The Breading used is JFC – JAH Frickin Good Chicken Breading.
This is used in the marinade to flavor the chicken some and as the final seasoned flour.
Slice a large Chicken Breast in half horizontally and vertically creating 4 fillets from one chicken breast. Pound out so that the chicken is even all the way across. About 1/2 inch thick or less and slightly larger than the Bun.
For smaller chicken breasts, slice in half horizontally 2 chicken breasts to create 4 fillets. Pound out to about 1/2 inch.
If they are really small then just pound out the breast to an even thickness across. Trim around so that the fillet is slightly larger than the hamburger bun.
Remove the chicken tenders and save them. As well as any trimmings and freeze for other dishes like fried rice, stir fry, or soups.
Ensure that the chicken is taken out of the fridge about 30 minutes before deep-frying and that they are fairly thin. The thicker and colder they are the longer it takes to cook and will become too dark in color.
Since there is milk in the marinade, the chicken will brown much faster. Ensure that the Chicken is sliced thin for faster cooking. It only takes about 10 minutes for Chicken Breast to cook, at 325 F, followed by a rest time.
JFC Chicken Burger Marinade
The marinade is where the magic happens. Not only is it for flavoring the meat. But the consistency of the marinade is extremely important. It creates the crevices all along the outside of the meat when breading.
The marinade should be the consistency of a thin pancake batter. Too thin or thick and you don’t develop the proper crevices.
The marinade consists of Milk, Eggs, and Flour, optionally with additional seasoning.
For a Spicy version add in 1 Tbl or more of Sriracha Sauce.
Both Milk or Dairy in general and the Sriracha Sauce will cause the Breading to go darker faster. So any time you are deep frying something marinated in such. Limit the cooking time to about 10 minutes at 325 F.
For Chicken Breast Fillet, Chicken tenders, Popcorn Chicken, or Nuggets this is no issue. As these are usually sliced into smaller pieces. But if you wanted a Buttermilk fried chicken it would go too dark. This is one of the reasons, I believe why Popeyes has so many dyes in their Chicken. It’s to combat the fast Maillard reaction with dairy brined meats.
You could also substitute the Milk with Chicken Stock. For a Flavor Boost add in some MSG.
JFC Chicken Burger Additions
Add Cheese, Sriracha Sauce, Hot Sauce, Coleslaw, Bread and Butter Pickles, Tomatoes, Onions, Bacon, Corn Relish, Ham, and Swiss for different variations of the JFC Chicken Sandwich.
JFC Chicken Burger
- Deep Fryer
- 4 Hamburger Buns – with sesame seeds
- 1 large Chicken Breast
- 1/2 C JFC Breading – more if needed
- 1/2 C Lettuce – Shreded
- 2-4 Pickles – per burger
- 1 Tbl Mayo – Or Mild Mayo Sauce per burger or more
- 2 Egg Yolk – Beaten Fluffy
- 1/2 C Milk
- 1/2 C JFC Breading
- Prepare and cut the Chicken Breast so that you end up with 4 Chicken Fillets about 1/2 inch in thickness or slightly smaller and slightly larger than the Hamburger buns they are going on.
- Beat Egg Yolks until fluffy and add Milk with JFC Breading or 1/2 JFC Breading and 1/2 Cornstarch. Add more milk if needed to get a thin pancake batter.
- Marinade the chicken for at least 1 hour, removing it from the fridge 30 minutes before cooking. Heat up the Deep Fryer to 325 F.
- Take a couple of spoonfuls of the marinade and drizzle it over the flour breading. Coat each Fillet in Flour mix and set aside. Deep Fry for about 10 minutes. Remove and allow to rest 5 minutes.
- Butter and Toast the Hamburger Buns in a skillet over medium heat and assemble.Bottom BunChicken BreastPicklesLettuceMayo/Mild Mayo Sauce on Top Bun, optionally with a bit of Ketchup.