Hot Chili Chicken Burgers Recipe

If you’re craving a burger that’s juicy, bold, and breaks all the rules (in the tastiest way possible), you’re going to fall head over heels for these Hot Chili Chicken Burgers. Picture crispy, nacho-crusted buns hugging juicy, oven-baked chicken oozing with spicy tang—this is a sandwich that will leave your regular chicken burger in the dust!

Ingredients You’ll Need

Don’t be intimidated by the ingredient list—each item plays a crucial role in creating the magic of these Hot Chili Chicken Burgers! From the buttery nacho-crusted buns to the juicy, spicy chicken, every element is there to deliver maximum crunch, depth, and flavor.

• Milk: Use lukewarm milk to activate the yeast and make the dough wonderfully tender.
• Instant Yeast: Gives the buns that perfect pillowy rise—quick and foolproof.
• Hot Chili Sauce: Brings bold, zesty heat to the dough and the chicken marinade for double the flavor impact.
• Eggs: Add richness to the buns and help create a golden, glossy coating.
• All-Purpose Flour: Forms the backbone of your deliciously soft burger buns.
• Salt: Lights up all the flavors, in both the dough and the chicken.
• Nacho Chips: The not-so-secret ingredient for that crunchy, cheesy crust on your buns and chicken.
• Butter: Adds indulgence to the dough, making every bite irresistible.
• Chicken Thighs: Juicy and flavorful, thighs stay succulent after baking—way better than chicken breast for this recipe.
• Cayenne Powder, Onion Powder, Black Pepper: These spices make the chicken pop with complex, mouthwatering heat.
• Sunflower Oil (for frying): Ensures a crisp outer crust on your buns without overwhelming them with oiliness.
• Lettuce & Sauce (for serving): Add a fresh, cool crunch and creamy tang to balance out the heat.

Variations

One of the best things about Hot Chili Chicken Burgers is how easily you can riff on the recipe to suit your own cravings or what’s in your pantry. Don’t be shy—these burgers welcome twists and tweaks!

• Cheesy Stuffed Buns: Place a cube of mozzarella or cheddar inside each dough ball for a gooey, melty surprise.
• Gluten-Free Version: Swap in your favorite gluten-free flour blend and gluten-free nacho chips—the crunch still delivers!
• Chicken Breast Option: Prefer a leaner cut? Chicken breast works too—just watch your baking time so it stays tender.
• Vegetarian Twist: Use thick slices of portobello mushroom or a spicy bean patty instead of chicken; keep the chili-spiked marinade for flavor.
• Different Sauces: Get playful with toppings—try avocado crema, roasted garlic yogurt, or a sweet chili mayo drizzle.

How to Make Hot Chili Chicken Burgers

Step 1: Crush the Nacho Chips

Toss 200g of nacho chips into your food processor and pulse until they’re ground into fine, crunchy crumbs—think the texture of panko. Reserve 40g of these crumbs for the dough, and save the rest for coating your buns and chicken later.

Step 2: Mix and Activate the Dough Base

In a mixing bowl, combine the lukewarm milk, instant yeast, and hot chili sauce. Give it a gentle stir and let the mixture rest for 5 minutes, allowing the yeast to get nice and bubbly—this is your foundation for fluffy, flavorful buns.

Step 3: Knead the Dough

Add the beaten egg to your yeast mixture, then scatter in the flour, salt, 40g of your reserved nacho crumbs, and melted butter. Knead everything for 10–12 minutes—by hand or with a stand mixer—until your dough is smooth, elastic, and just a little sticky.

Step 4: Let the Dough Rise

Cover the bowl with a clean towel or cling film and let the dough rise in a cozy, draft-free spot for about 1 hour, or until doubled in size. This patient rise gives your buns their light texture.

Step 5: Marinate the Chicken

While the dough takes its nap, cut the chicken thighs into hearty chunks and toss them in a bowl with salt, cayenne powder, onion powder, black pepper, and hot chili sauce. Mix so every piece is coated and let it marinate—30 minutes is good, a few hours is even better for flavor.

Step 6: Prep the Dredge Station

In one bowl, mix the flour, salt, black pepper, and onion powder for dredging the chicken. In a second bowl, beat your eggs. In a third, pour out your remaining nacho crumbs. You’re ready to coat the marinated chicken—first in flour, then egg, then finish with a nacho crumb blanket. Lay each piece on a lined baking sheet.

Step 7: Divide and Shape the Dough

Once your dough has doubled, punch it down to deflate and divide it into 12 equal pieces. Roll each into a smooth ball, then flatten with a rolling pin to about 13cm in diameter—a perfect burger bun size.

Step 8: Coat and Second Rise

Now, beat one more egg for brushing. Fold each dough circle gently in half, brush the top with beaten egg, and press into your nacho crumbs to fully coat. Place each on a parchment-lined tray. Let rise again for 30 minutes, until airy and pillowy.

Step 9: Fry the Buns

Heat a shallow layer (about 2cm) of sunflower oil in a wide skillet over medium heat, aiming for 175°C. Fry the buns in batches until both sides are deeply golden and crisp—just a few minutes each. Transfer to paper towels to drain any excess oil.

Step 10: Bake the Chicken

Pop the crumb-coated chicken in a preheated 175°C oven and bake for 25–30 minutes, until golden, crunchy, and cooked through. This keeps the chicken juicy while delivering an addictive bite.

Step 11: Assemble the Hot Chili Chicken Burgers

Split your crispy buns, slather on your favorite sauce, layer with crisp lettuce, and add a pile of spicy chicken right in the middle. Top, press, and prepare yourself for a flavor explosion in every bite!

How to Serve Hot Chili Chicken Burgers

Garnishes

Add fresh, cool toppings like crisp shredded lettuce, tangy pickles, and creamy sauces such as garlic yogurt, spicy mayo, or a squeeze of lime for refreshing contrast against the spicy chicken and crunchy buns. A sprinkle of extra cayenne or sliced jalapeños brings even more zing for heat lovers.

Side Dishes

These Hot Chili Chicken Burgers shine alongside sweet potato fries, tangy slaw, a crunchy green salad, or classic potato wedges. For a lighter meal, pair with a cooling cucumber salad or a side of fresh pineapple chunks—the sweetness balances the bold spice perfectly.

Creative Ways to Present

Serve these burgers slider-style for parties, with cute toothpicks and personalized sauce choices. Or stack them high with extra toppings and skewer with a big pickle for dramatic flair. Plating them on a wooden board with bowls of extra nachos and chili sauce makes for an irresistible DIY assembly vibe at the table.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, store each burger component separately in the fridge: buns in an airtight bag, chicken pieces in a sealed container. This helps preserve their texture and keeps everything tasting fresh.

Freezing

Both the baked chicken and the fried nacho buns can be frozen. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven straight from frozen for best crispiness—perfect for an easy meal whenever those spicy cravings strike.

Reheating

To recapture that fresh-baked magic, reheat chicken and buns separately in a 180°C oven or toaster oven for 8–10 minutes, or until hot and crisp. Avoid microwaving the buns, as they’ll lose their delightful crunch.

FAQs

Final Thoughts

If you’re looking for a reason to break out of your burger comfort zone, Hot Chili Chicken Burgers are it! They’re playful, adventurous, and loaded with spice and crunch. Whether you make them for a casual family dinner or to impress guests at your next get-together, one bite and you’ll be hooked—promise. Give them a try and let your taste buds do the happy dance!

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