Kevin’s Indulgent Chicken Burger

Kevin’s Indulgent Chicken Burger

5 from 2 votes


  • 4 chicken fillets butterflied
  • 300 ml natural yogurt Clonakilty Irish Yogurt
  • 2 garlic cloves
  • 2 sprigs of thyme
  • 2 spring sage
  • 2 sprig oregano
  • 250 g flour
  • 2 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1-2 tsp Cajun spices
  • 1 lemon zest
  • 80 g baby salad leaves
  • 4 tbsp. Marie rose sauce
  • 4 Burger buns
  • Salt and pepper
  • Sunflower oil for frying


  • In a bowl, place the butterflied chicken filet and add the yogurt, garlic, onion, and herbs. Set aside for 30 minutes or longer, cover in cling film.
  • In the meantime, in a bowl, combine the flour with the smoked paprika, coriander, Cajun spices and lemon zest. season with salt and pepper.
  • Preheat a shallow saucepan with sunflower oil until it reaches 160-180˚C or if a pieces of bread colour within 30 seconds or so.
  • Prepare the burger baps with some Marie rose sauce and salad leaves. Keep aside covered.
  • Once the oil is at temperature, Dip the marinated chicken into the seasoned flour. Toss to coat all the way around.
  • Transfer the chicken into the hot oil and cook for 4-5 minutes until cooked through.
  • Remove from the pan and place onto a towel to absorb excess oil. Season with salt and pepper.
  • Place each chicken filets onto the prepared burger bun and serve immediately.
  • When ready, spread some mayonnaise mixture on the buns and add some cherry tomatoes, red onion slices, salad leaves and add the grilled chicken and burger bun.
  • Enjoy.

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