Spicy Chicken Burgers

Spicy Chicken Burgers v2

Burger night just got better with this deliciously easy and budget-friendly spicy chicken recipe.


  • 1/3 cup milk
  • 2 free range eggs, lightly beaten
  • 200g peri peri panko breadcrumbs
  • 8 chicken thigh fillets
  • 600g fine-cut coleslaw
  • 2/3 cup Dijonnaise
  • 1/3 bunch continental parsley, leaves picked, chopped
  • 4 large gherkins, sliced
  • 660g brioche buns, split, toasted
  • 5ml extra virgin olive oil cooking spray
View Method Spicy Chicken Burgers


  1. Preheat oven to 220°C/200°C fan-forced. Grease and line a large baking tray with baking paper. Whisk milk and eggs in a large shallow bowl. Place panko on a large plate.
  2. Dip chicken in egg mixture, then press in crumbs to evenly coat.
  3. Place chicken on prepared tray. Spray with oil. Bake for 20 minutes, turning halfway through cooking, or until chicken is cooked through and golden.
  4. Place coleslaw in a large bowl. Add parsley and half of the Dijonaise to coleslaw and toss to combine. Reserve half each of the chicken, coleslaw, gherkins, bread rolls and remaining Dijonnaise mixture for next day’s lunch. Spread remaining buns with remaining Dijonnaise mixture. Top bread bases with remaining chicken, remaining coleslaw and remaining gherkins. Top with remaining bread.

Swap tip:

Replace chicken thighs with 750g firm tofu cut into large squares. Cooking time will change.

View Ingredients Spicy Chicken Burgers
View Method Spicy Chicken Burgers
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