Crispy Chicken Burgers + Handcut Fries

Crispy Chicken Burgers with Baked Fries and Homemade Chipotle Ranch

Makes about 8 burgers

This recipe is better than takeout! I’m using a lot of fresh herbs and spices and the secret ingredient: pickle juice. Because I’m putting a light panko bread crumb crust on the outside of the patties, I decided to forgo extra carbs by wrapping it in fresh lettuce, but if that’s not your thing you can certain bun it up! The homemade chipotle ranch sauce is what really brings it together – so don’t skip on the sauce! Drizzle that all over the chicken and dip those fries in it, too! Add your favorite burger toppings. Here I’m adding red onion, heirloom tomatoes and pickles and a big spoonful of the ranch. This is a very tasty recipe that your whole family will enjoy.

For the chicken patties:

• 1lb of organic ground chicken
• 2 cloves of garlic finely chopped and smashed with a knife
• 1 TBS fresh chives, finely chopped
• 1 TBS fresh parsley, finely chopped
• Heaping TBS mayo
• 2 TBS pickle juice
• Salt, pepper, paprika, onion powder
• 2 large eggs
• Panko bread crumbs. I season with a little salt, pepper, paprika and onion powder
• Olive oil or avocado oil for frying

For the Homemade Chipotle Ranch Sauce:

• 1 cup of mayo, can be vegan. I’m using mayo made with olive oil.
• 1 large clove of garlic finely chopped and pressed with a knife
• 1 TBS fresh chives, finely chopped
• 1 TBS fresh parsley, finely chopped
• 1 TBS onion powder
• 1 TBS fresh or dried dill
• Splash of apple cider vinegar
• Salt, pepper, paprika, and chipotle powder to taste

Mix all together and I add some water to thin it out. Taste as you go and season as you like!

For the Baked Fries:

• 2 russet potatoes, cut into strips
• Olive oil
• Salt, pepper, paprika

Notes***

When I make this, I start by prepping the fries, then the sauce, and then prep the chicken patties. You’ll want to time it so your fries are pretty much done before you start cooking the chicken. I like to do all my chopping of ingredients in the beginning so it’s all ready and saves me a lot of time in the end.

Cover your fries in a bowl of cold water and chill for 30 minutes. This removes the starch. Rinse and dry your potatoes thoroughly. Coat with olive oil and seasonings and spread on a sheet pan covered in parchment. Bake at 350 for about 20-25 minutes, then finish on 425 for the 20, or until golden brown. Add more seasonings, if you’d like!

In one bowl add the eggs and whisk. Set aside. In another bowl add your seasoned panko bread crumbs.

Cover the entire bottom of your frying pan with olive oil, heat and when a small piece of panko dropped in the oil starts sizzling, you’re ready to go.

I like to make my chicken patties pretty flat so they fry up nice and golden brown on both sides. The mixture might fell a bit sticky and that’s ok! Dip your patty first in the eggs then in the panko. Coat both sides, shake off excess and fry about 3-4 minutes until both sides are golden brown. Remove from heat and let rest for a minute or two.

I plate up mine as a lettuce wrap with romaine, but butter lettuce would be great, as well! Add whatever toppings you love. For me it’s red onion, an heirloom tomato, pickle, and of course a ton of that delicious chipotle ranch sauce that doubles as my fry sauce.

Enjoy!