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Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Double Crunch Fried Chicken Parmesan Burgers on homemade Parmesan Herb Buns with Chunky Tomato Compote! A family favorite chicken dish in burger form!

Double Crunch Fried Chicken Parmesan Burgers close up photo on a white plate

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote.

This is one delicious and very satisfying chicken parmesan burger that is very traditional in terms of flavors but a little different in the way those flavours come together.

Traditional Italian herbs are baked into the homemade fresh buns but you can use standard buns from the market if you like. Toasted kaiser rolls would also work well.

The same herbs are also included in the super crunchy  crust on the succulent fried chicken breasts.

In the sauce however, it’s all about the sweet summer tomatoes.

The tomatoes are very simply seasoned and quickly sautéed to a chunky compote. It then gets served on the burgers along with mixed mozzarella and Parmesan cheese.

This terrific sandwich is a meal in itself. All we ever serve with them is a simple salad on the side.

Double Crunch Fried Chicken Parmesan Burgers photo taken from overhead

Double Crunch Fried Chicken Parmesan Burgers

NOTE: I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.

Deboned chicken breasts for Chicken Parmesan Lasagna.

Deboned chicken breasts.

Originally published July 2012.

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Double Crunch Fried Chicken Parmesan Burgers close up photo on a white plate

Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

Double Crunch Fried Chicken Parmesan Burgers on homemade Parmesan Herb Buns with Chunky Tomato Compote! A family favorite chicken dish in burger form!

Ingredients

For the Parmesan Herb Burger Buns

  • 3 cups flour
  • 1 pkg (5 grams) instant yeast
  • 1 1/2 tsp salt
  • 2 tbsp sugar
  • 3 tbsp melted butter
  • 1 cup warm milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh herbs (I used oregano, chives, basil and rosemary) (Or use about 2 tbsp mixed dried herbs)

For the Double Crunch Fried Chicken Breasts

  • 6 large boneless skinless chicken breasts
  • 1 1/2 cups flour
  • 1 tsp salt
  • 4 tsp black pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano finely chopped
  • 2 eggs
  • 3 tbsp water

For the chunky tomato compote.

  • 4 cloves minced garlic
  • 6 tbsp olive oil
  • 8 large ripe tomatoes diced
  • 2 tbsp brown sugar
  • 6 tbsp balsamic vinegar
  • 1/2 tsp chilli flakes (optional)
  • salt and pepper to season
  • You will also need
  • canola oil for frying
  • 1 1/2 cups grated mozzarella cheese
  • 1/2 cup grated parmesan cheese

Instructions

To prepare the Parmesan Herb Burger Buns

  1. Combine 1 1/2 cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
  2. Add the melted butter and warm milk.
  3. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
  4. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon.
  5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
  6. Cover dough and leave to rest and rise for one hour.
  7. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
  8. Divide the dough into 12 equal portions, forming each division into a ball.  Roll each ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart.
  9. Cover with a tea towel and allow to rise in a draft free place for about 1 1/2 hours or until at least doubled or tripled in size.
  10. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

To prepare the Double Crunch Fried Chicken Breasts

  1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness.
  2. Sift together the flour, salt, pepper, herbs and garlic powder.
  3. Make an egg wash by whisking together the eggs and water
  4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. 
  5. Then dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.
  6. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well.
  7. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
  8. Drain on a wire rack. Hold in a warm oven.

To prepare the Quick Chunky Tomato Compote

  1. Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper.
  2. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
  3. Add the balsamic vinegar in the final few minutes of cooking time before serving.
  4. Toast the burger buns under the broiler.
  5. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of both cheeses.
  6. Place under the broiler to melt and lightly brown the cheese.
  7. Serve on the toasted burger buns.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 610Total Fat 22gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 13gCholesterol 155mgSodium 889mgCarbohydrates 51gFiber 4gSugar 9gProtein 49g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote - All Foods Magazine

Friday 16th of April 2021

[…] post Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote appeared first on Rock […]

Lynn Daws

Monday 6th of August 2012

OMG...My mouth is watering just looking at that...I Must try this!!

CDouglas151

Friday 3rd of August 2012

This looks RIDICULOUSLY delicious

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