Spicy Chili Chicken Burgers Recipe for a Tasty Iftar 2025
Lookin’ for something to spice up your Ramadan iftar in 2025? These spicy chili chicken burgers are where it’s at! They’re quick, packed with flavor, and got that crispy nacho chip crust that makes every bite a winner. Perfect for breaking your fast or just when you’re craving a homemade spicy burger. Let’s get cooking with this easy chicken burger recipe that’s sure to impress your family or mates. Wanna try more Ramadan recipes? Check out our other iftar dishes for 2025!
Homemade spicy chili chicken burgers, perfect for a flavorful Ramadan iftar in 2026
What You’ll Need for the Burgers
Alright, let’s break it down. Here’s everything you need to whip up these spicy chili chicken burgers. Got your ingredients ready? Let’s make it happen.
For the Dough
- 250 ml lukewarm milk – keep it warm, not hot!
- 7 g instant yeast (that’s about 1 tablespoon)
- 30 g hot chili sauce – for that spicy kick
- 1 medium egg, beaten
- 475 g all-purpose flour
- 8 g salt (roughly 1⅓ teaspoon)
- 40 g finely ground nacho chips – adds that crunch
- 30 g unsalted butter – makes the buns soft
For the Chicken Mixture
- 400 g chicken thighs – boneless, cut into pieces
- 3 g salt (½ teaspoon)
- 3 g cayenne pepper (1 teaspoon) – here’s where the heat’s at
- 4 g onion powder (1⅓ teaspoon)
- 2 g black pepper (⅔ teaspoon)
- 25 g hot chili sauce – more spice, mate!
For the Flour Mix
- 75 g all-purpose flour
- 1 g salt (⅙ teaspoon)
- 2 g black pepper (⅔ teaspoon)
- 3 g onion powder (1 teaspoon)
For the Coating
- 2 medium eggs, beaten
- 160 g nacho chips – finely ground for that crispy layer
Extra Bits
- 1 medium egg – for brushing the buns
- Sunflower oil – for frying (about 2 cm deep)
- Lettuce and your favorite sauce – for assembling
How to Make the Spicy Chicken Burgers
Ready to get your hands dirty? This easy chicken burger recipe is straightforward, but the results? Next-level tasty. Follow these steps and you’ll have a batch of homemade spicy burgers in no time.
Step 1: Prep the Nacho Chips
Grab 200 g of nacho chips and blitz ‘em in a food processor till they’re super fine. Set aside 40 g for the dough and keep the rest for coating the chicken later. Trust me, this crunchy crust is what makes these burgers pop.
Step 2: Make the Dough
In a big bowl, mix the lukewarm milk, instant yeast, and 30 g of hot chili sauce. Give it a good stir and let it chill for 5 minutes. Add the beaten egg, then toss in the flour, salt, those 40 g of ground nacho chips, and the butter. Knead it all for 10-12 minutes till it’s smooth as heck. Cover it up and let it rise somewhere warm for about an hour – you want it doubled in size.
Step 3: Marinate the Chicken
While the dough’s doing its thing, wash and chop the chicken thighs into bite-sized pieces. Throw ‘em in a bowl with salt, cayenne pepper, onion powder, black pepper, and 25 g of hot chili sauce. Mix it up real good and let it marinate. The longer it sits, the better the flavor, but even 15 minutes works if you’re in a rush.
Step 4: Prep the Coating Station
Set up three bowls: one with the flour mix (flour, salt, black pepper, onion powder), one with the two beaten eggs, and one with the rest of the ground nacho chips. Coat each chicken piece first in the flour mix, then the egg, and finally the nacho crumbs. Lay ‘em out on a baking tray lined with parchment paper.
Step 5: Shape the Buns
Once the dough’s doubled, punch it down and split it into 12 equal pieces. Roll each one into a ball, then flatten it into a 13 cm circle with a rolling pin. Beat that extra egg, fold each circle in half, and brush the top with the egg. Dip the brushed side into the ground nacho chips for extra crunch. Place ‘em on another parchment-lined tray and let ‘em rise for 30 minutes till they puff up.
Step 6: Cook the Buns and Chicken
Heat about 2 cm of sunflower oil in a frying pan to 175°C (medium heat). Fry the buns on both sides till they’re golden and crispy – shouldn’t take long. Drain ‘em on paper towels. Meanwhile, preheat your oven to 175°C and bake the coated chicken for 25-30 minutes till it’s cooked through and crispy.
Step 7: Assemble Your Burgers
Slice open those buns, slather on your favorite sauce (sweet chili works great), add some fresh lettuce, and pop in the baked chicken. There ya go – spicy chili chicken burgers ready to steal the show at your iftar table!
Tips for the Best Chili Chicken Burgers
Wanna make these burgers even better? Here’s a few tricks I’ve picked up:
- Use fresh chicken thighs for juicier results – breast works too, but thighs are where it’s at.
- Don’t skip the nacho chip crust; it’s what gives that extra crunch.
- Add a slice of tomato or some pickles for a fresh twist.
- If you want less heat, cut back on the cayenne pepper or swap the hot chili sauce for a milder one.
Why These Burgers Are Perfect for Ramadan 2025
These spicy chili chicken burgers are a game-changer for iftar. They’re quick to prep, so you’re not stuck in the kitchen forever, and the bold flavors make breaking your fast feel like a treat. Plus, they’re customizable – swap the sauce or add extras like cheese to make ‘em your own. Perfect for Ramadan iftar recipes 2025!
Frequently Asked Questions
What makes these chili chicken burgers spicy?
The spice comes from hot chili sauce in the dough and chicken marinade, plus cayenne pepper and a crispy nacho chip coating.
Can I make these burgers for Ramadan iftar?
Absolutely, these spicy chili chicken burgers are perfect for a quick and tasty iftar meal in Ramadan 2025.
Can I use a different meat instead of chicken?
Sure thing! You can swap chicken for turkey or beef, just keep the marinade and coating the same for that spicy kick.
How do I store leftover burgers?
Wrap-Up
These spicy chili chicken burgers are your ticket to a flavor-packed meal, whether it’s for Ramadan 2025 or just a casual dinner. The mix of crispy nacho buns and zesty chicken makes ‘em a crowd-pleaser. Give this easy chicken burger recipe a go, and let us know how it turned out in the comments! Got a twist on this recipe? Share it with us!
