Crispy Chicken Burger with Honey Mustard Coleslaw (2024)

Save

Pin Print

By Nicky Corbishley

Chicken Marinade:

• ▢ 3 large chicken breasts sliced into long, thick strips
• ▢ 240 ml (1 cup) buttermilk
• ▢ ½ tsp salt
• ▢ ¼ tsp white pepper
• ▢ ¼ tsp garlic salt

Crispy Chicken Coating:

• ▢ 180 g (1 1/2 cups) plain (all-purpose) flour
• ▢ 1 tsp salt
• ▢ 1 tsp ground black pepper
• ▢ ½ tsp garlic salt
• ▢ ½ tsp celery salt
• ▢ 1 tsp dried thyme
• ▢ 1 tsp paprika
• ▢ 1 tsp baking powder
• ▢ 1 tsp chilli flakes

Honey Mustard Coleslaw:

• ▢ ⅓ white cabbage
• ▢ 1 medium carrot peeled
• ▢ 4 tbsp mayonnaise
• ▢ 1 tbsp Dijon mustard
• ▢ 1 tbsp honey
• ▢ 2 tsp lemon juice
• ▢ pinch black pepper

Also:

• ▢ oil for deep frying
• ▢ 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself
• ▢ 4 brioche buns toasted
• ▢ 8 pieces crunchy lettuce I used 'O' so sweet' variety but Romaine or Little Gem are great too
• ▢ ½ red onion peeled and thinly sliced
• ▢ 1-2 jalapenos sliced

• Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

  3 large chicken breasts, 240 ml (1 cup) buttermilk, ½ tsp salt, ¼ tsp white pepper, ¼ tsp garlic salt

• Preheat the oven to a low heat (to keep cooked chicken warm).

• Heat a large pan of cooking oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil – but make sure your pan is no more than one third full.

  oil

  See Also

  Fancy Schmancy Grilled Cheese

• Mix together the crispy coating ingredients in a small bowl.

  180 g (1 1/2 cups) plain (all-purpose) flour, 1 tsp salt, 1 tsp ground black pepper, ½ tsp garlic salt, ½ tsp celery salt, 1 tsp dried thyme, 1 tsp paprika, 1 tsp baking powder, 1 tsp chilli flakes

• Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

• Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice, and black pepper. Stir together, then cover and refrigerate until needed.

  1/3 white cabbage, 1 medium carrot, 4 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, 2 tsp lemon juice, pinch black pepper

• Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted (this is optional – you don't have to melt the cheese if you don't want to).

  4 slices gouda cheese

• Place the bottom of the brioche buns on four plates. Top with the lettuce leaves and red onion slices, followed by the cheesy chicken pieces (or add the cheese after the chicken if you're not melting the cheese).

  4 brioche buns, 8 pieces crunchy lettuce

• Spoon on the coleslaw, then sprinkle on the jalapeno slices. Place the tops of the buns on top and serve.

  1/2 red onion, 1-2 jalapenos

Making the coleslaw ahead

The coleslaw can be made in advance, then covered and stored in the refrigerator. It should keep for 3 days.
Give it a stir before serving, as the liquid may gather at the bottom of the bowl.

Making the chicken ahead

If you wanted tocook the chicken ahead of time, you can do. Then cool, cover and refrigerate for up to a day.

Reheat in the oven on a tray, in a single layer, uncovered, at 175C/350F for approx 10-12 minutes (or until piping hot throughout).
The chicken won’t be quite as juicy, but it will still be very tasty.

Prefer chicken/turkey steaks?

If you’d rather have one steak-like piece of meat (instead of 3 tenders), you can use this recipe, but replace the chicken strips with four chicken sizzler steaks (or turkey steaks if you prefer). Marinade, coat and fry them in the same way as the chicken strips.

You could also replace with 2 large chicken breasts if you prefer. Slice each breast horizontally, so you have four thin chicken steaks altogether.

Nutrition info is approximate for one chicken burger.

This info is approximate, as all of the flour may not be used up in coating the chicken (I’ve counted all of the flour as part of the nutritional info though). Also, I’ve included 1 tbsp of oil per serving to account for the oil that is absorbed during deep drying (this is an *approximate* amount, the chicken may absorb more or less).