Ingredients
1 egg
1 cup water
1 tsp onion powder
¼ tsp ground black pepper, combined with 2 tsp salt
⅛ tsp garlic powder
⅔ cup all-purpose flour
⅓ cup tempura mix
4 chicken breast filets, (about 2 lbs)
vegetable oil, for frying
4 hamburger buns
mayonnaise
tomato, sliced
1 cup iceberg lettuce, chopped
Preparation
Blend the tempura mix, beaten egg, and water in a small bowl. Stir until well-combined and set aside.
Add onion powder, garlic powder, ground black pepper, and all-purpose flour in another bowl. Mix well and set aside. Alternatively, you can also use a ziplock or paper bag. Simply give the bag a few shakes until the ingredients are well-combined.
Next, place the chicken breasts on a cutting board and cover them with plastic wrap. Using a meat mallet, pound the chicken to an even thickness.
Then, dredge the chicken breasts in the flour mixture, coating each piece well.
Immerse the chicken breasts into the egg mixture, one at a time. Then, coat the meat again with the flour mixture.
Heat the vegetable oil and deep fry the chicken breasts until golden brown and crispy.
Then, slice the burger buns in half and toast for about 3 to 5 minutes.
Spread the mayo sauce on the bottom burger buns and add the chopped lettuce. Top each with the chicken patty, and then toss the tomato slices on top. Add the top burger bun on and serve. Enjoy!
