This homemade chicken burger recipe is a healthy way to satisfy your fast-food craving, with savory crispy chicken breasts and refreshing salad tucked in buttery buns. It’s nutritious and totally delicious.
Is This Recipe Healthy?
Yes, our chicken burger recipe makes a much healthier version compared to many hearty burgers that you can buy at the stores.
With chicken as the main ingredient, our burger contains around 27 grams of protein. Opting for skinless boneless chicken breasts also gives it a leaner eating experience.
At the same time, our burger will provide you with a considerable amount of fiber and other vitamins, with the accompanying red cabbage, white cabbage, and green lettuce.
Overall, with this recipe, one chicken burger has 463 calories, less than 600 mg sodium, 2.5 g saturated fats, and 3.4 g sugar. These important elements have been carefully estimated to fit our nutrition guidelines from the 2020 – 2025 Dietary Guidelines for Americans.
However, as with any hearty food, it’s best to enjoy it in moderation for greater health benefits.
We use skinless boneless chicken breasts for this recipe. Chicken in a burger works best cut thinly, so it’s a good idea to look for chicken cutlets at the store. If you buy thick pieces of chicken breasts, simply slice them in half laterally. You can also use a meat mallet to flatten the chicken breasts to make them thinner and softer.
To season, just toss the chicken breasts with paprika, salt, ground black pepper, and oregano for a nice savory kick.
We also coat the chicken breasts in dry flour and a wet flour mixture before frying them in canola oil for a delicious crunchy exterior.
The addition of green lettuce and cabbage mix gives our burger a splash of color and a boost of flavor. This cabbage mix is simply shredded red and white cabbage tossed in creamy Japanese mayonnaise and Greek yogurt for a mildly sweet and tangy taste.
We use sesame seed buns to house the ingredients of this burger, giving it an appetizing look and a nice nutty taste.
If you prefer buns without sesame seeds, then sweet and buttery Brioche buns are among the top favorites for fried chicken burgers.
If you prefer something lighter, then milk buns are such a great option. Theirs is a soft and airy texture with a crispy golden exterior. They are also less sweet and give a slight savory hint, perfect for letting delicate-flavored ingredients shine through.
How to Store and Reheat the Leftovers
You can store leftover chicken burgers in an airtight container and keep refrigerated for up to 2 days.
For reheating, bake it in a preheated oven at 375 °F for 5 minutes.
What to Serve With
Here are some recommended sides to serve with our chicken burger:
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This Pulled Chicken Burger recipe makes burgers that are loaded with flavor and nutrients. It's also simple to make: we wash and cut the greens while the chicken simmers until just cooked, then pull it apart with two forks before assembling.
Today's chicken burger recipe gives you a wonderful healthy version of your favorite fast-food dish with tender toasted buns housing savory fried chicken and a refreshing cabbage mix. Both nutritious and delicious!
Prep the chicken: Slice each chicken breast in half using a sawing motion.
Slice the red/ white cabbage: Half the vegetable right down the middle. Remove the core on each half by making two diagonal incisions on the sides. Lay the half flat, and make 1/8" slices to have thin cabbage shreds.
Finely chop the parsley.
Season the chicken: In a large bowl, add 12 oz skinless boneless chicken breast, 1/2 tsp paprika, 1/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsporegano. Mix well to coat evenly.
Make the wet batter: In a medium bowl, add 1/2 cup flour, 1/2 tsp paprika, 1/2 cup water, 1/4 tsp salt, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Mix to combine.
Make the cabbage mix: In a medium bowl, add 1 oz red cabbage, 2 oz cabbage, 3 tbsp Japanese mayonnaise, and 1 tbsp plain Greek yogurt. Mix well.
Coat the chicken breasts in flour, wet batter, and in flour again: Add the remaining 1/4 cup flour to a plate. Coat each piece of chicken breast in a layer of flour, then the wet mixture, and back to flour again.
Deep-fry the chicken: In a skillet over medium heat, add 1 cup canola oil. Wait for 1 minute so that the oil is hot and ready, then fry each piece of chicken breast individually on both sides for a total of 6 minutes over low heat. Remove the fried chicken from the heat and place it on a paper towel-lined plate to drain off the excess oil. Do the same for the remaining pieces. When you have finished all the pieces, fry them one more time, each for a total of 3 minutes.
Slice the buns and place in an air fryer: Slice 4 burger buns in 8 halves, then air fry 4 halves at a time at 400 °F for 4 minutes.
Assemble the burger: Start with the bottom bun, add the green lettuce, cabbage mix, fried chicken breast, chopped parsley, and finally the top bun.
(*) Only part of the oil will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 2 tbsp of canola oil for four servings.
How to Make Chicken Burger
Amount Per Serving (1 serving)
Calories 463Calories from Fat 156
% Daily Value*
Saturated Fat 2.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Vitamin A 2113IU
Vitamin C 14mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Emily Rogers is a California-based Registered Dietitian Nutritionist who specializes in Public Health Dietetics. She has had an eclectic career working as a health educator, nutrition counselor, recipe developer, clinical dietitian and outpatient dietitian. Emily is currently a full-time Public Health Nutritionist with the County of Orange where she teaches Nutrition Education and Community Nutrition courses.