Hot Chili Chicken Burgers (Print Version)

Crispy chili chicken with homemade nacho buns and lettuce, bringing spicy flavors and bold textures.

# Ingredients:

→ Buns

01 - 1 cup plus 1 tablespoon lukewarm whole milk
02 - 2 1/4 teaspoons instant yeast
03 - 2 tablespoons hot chili sauce
04 - 1 large egg
05 - 3 2/3 cups all-purpose flour
06 - 1 1/2 teaspoons salt
07 - 1/3 cup finely ground nacho chips
08 - 2 tablespoons butter, softened

→ Chicken Filling

09 - 14 ounces boneless, skinless chicken thighs, cut into pieces
10 - 1/2 teaspoon salt
11 - 1 teaspoon cayenne pepper
12 - 1 1/3 teaspoons onion powder
13 - 2/3 teaspoon black pepper
14 - 2 tablespoons hot chili sauce

→ Dredging

15 - 2/3 cup all-purpose flour
16 - 1/8 teaspoon salt
17 - 2/3 teaspoon black pepper
18 - 1 teaspoon onion powder

→ Coating

19 - 2 large eggs
20 - 1 2/3 cups finely ground nacho chips

→ Extra

21 - 1 egg, beaten (for brushing)

→ For Frying

22 - Sunflower oil, as needed for frying

→ For Assembly

23 - Fresh lettuce leaves
24 - Additional hot chili sauce, optional

# Instructions:

01 - Combine lukewarm milk, instant yeast, and chili sauce in a large bowl. Allow the mixture to rest for 5 minutes. Add egg, all-purpose flour, salt, ground nacho chips, and softened butter. Knead the dough until smooth and elastic, then cover and let rise in a warm place until doubled in volume, approximately 1 hour.
02 - Toss chicken thigh pieces with salt, cayenne pepper, onion powder, black pepper, and chili sauce in a bowl. Set aside to marinate while preparing other components.
03 - Mix the dredging flour, salt, black pepper, and onion powder in a shallow dish. In separate shallow dishes, beat eggs and place the ground nacho chips. Dredge each piece of marinated chicken in the flour mixture, then dip in beaten egg, and finally coat thoroughly with ground nacho chips. Arrange coated chicken pieces on a tray.
04 - Knock back the risen dough and divide into 12 equal-sized balls. Roll each ball into a circle, approximately 5 inches in diameter. Brush the tops lightly with beaten egg and dip the outer side into ground nacho chips. Set the buns aside to rise for another 30 minutes.
05 - Heat sunflower oil in a large pan to 350°F (175°C). Fry the buns in batches until golden brown on both sides. Remove and drain on paper towels.
06 - Preheat oven to 400°F (200°C). Arrange coated chicken pieces on a parchment-lined baking sheet. Bake for 18–22 minutes or until cooked through and coating is crisp.
07 - Slice each bun and place a few lettuce leaves on the base. Top with a portion of baked chicken and drizzle with optional additional hot chili sauce. Close with the bun top and serve immediately.

# Notes:

01 - Allow dough to rise in a warm, draft-free environment for best results.
02 - Use an accurate thermometer to maintain oil temperature when frying for even browning.

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