Chicken Royale

Name: Chicken Royale
Prep time: 30 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Down Town Classics
Ingredients: Chicken Breast — 250 g; Chicken Thigh — 250 g; Salt — 1 tsp; Black Pepper — ½ tsp; Onion Powder — 1 tsp; Smoked Paprika — 1 tsp; Cornflake Crumbs — 30 g; Plain Flour — 80 g; Eggs — 2; Crushed Cornflakes — 100 g; Mayonnaise — 120 g; Garlic Cloves — 2; Rice Vinegar — 1 tsp; Salt — ½ tsp; Black Pepper — ¼ tsp; Torpedo Buns — 2; Melted Butter — 20 g; Sesame Seeds — As needed; Iceberg Lettuce — 4 leaves; Oil — For frying

This elevated homemade Burger King style Chicken Royale features a tender, seasoned chicken patty coated in crunchy cornflake crumbs and fried to golden perfection. Sandwiched inside a toasted, sesame-seeded torpedo bun with fresh crunchy lettuce and a punchy garlic aioli, this delicious takeaway favourite delivers an incredible burst of savoury flavour straight to your kitchen.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 10 minutes

Servings: 2

Notes:

Grind a combination of chicken breast and chicken thigh to achieve an optimal blend of lean meat and juicy texture for the patties.

Season the minced chicken with salt, black pepper, onion powder, smoked paprika, and binding cornflake crumbs before shaping into torpedo-like cutlets.

Freeze the shaped chicken patties for 15 minutes to firm them up before the breading process.

Prepare a simple garlic aioli by mixing mayonnaise, minced garlic, a splash of rice vinegar for tang, salt, and black pepper.

Brush torpedo burger buns with melted butter, press sesame seeds onto the top, and toast briefly in the oven and pan.

Dredge the chilled chicken cutlets in plain flour, dip in beaten eggs, and coat thoroughly in crushed cornflakes.

Shallow fry the breaded chicken cutlets in oil heated to 175°C for approximately 3 minutes per side until golden brown and crispy.

Assemble the sandwich by layering garlic aioli, fresh iceberg lettuce, and the crispy chicken cutlet inside the toasted sesame seed bun.

Grind and Season Chicken
Grind chicken breast and thigh meat together, season with salt, pepper, onion powder, smoked paprika, and cornflake crumbs, and mix thoroughly.

Shape Patties
Divide the chicken mixture into portions and shape them into thin torpedo-like patties using a bun as a guide, then freeze for 15 minutes.

Make Garlic Aioli
Whisk together mayonnaise, minced garlic, a splash of rice vinegar, salt, and black pepper in a bowl.

Prepare Buns
Brush torpedo buns with melted butter, press sesame seeds onto the surface, and toast lightly in the oven.

Bread Chicken Cutlets
Dredge the chilled chicken patties in plain flour, dip into beaten eggs, and coat evenly with crushed cornflakes.

Fry Chicken
Heat oil in a frying pan to 175°C and fry the breaded chicken cutlets for 3 minutes per side until golden brown and crispy.

Assemble and Serve
Spread garlic aioli on the toasted sesame seed buns, add fresh shredded iceberg lettuce and the crispy chicken cutlet, crown with the top bun, and serve.