PREP TIME: 20 MINS | COOK TIME: 15 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 burgers
This chicken burger is a million better than takeout with crispy chicken, Honey Mustard Coleslaw, cheese, jalapenos, and crunchy lettuce on a toasted brioche bun. Do not be afraid to get creative. These burgers will guarantee the best burgers, no matter what!
INGREDIENTS
Chicken Marinade:
240 ml (1 c.) buttermilk
¼ teaspoon white pepper
½ teaspoon salt
3 large chicken breasts – sliced into long, thick strips
¼ teaspoon garlic salt
Crispy Chicken Coating:
½ teaspoon garlic salt
180 grams (1 ½ c.) plain (all-purpose) flour
½ teaspoon celery salt
1 teaspoon dried thyme
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon salt
1 teaspoon ground black pepper
Honey Mustard Coleslaw:
4 tablespoons mayonnaise
1 medium carrot – peeled
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 tablespoon honey
pinch black pepper
⅓ white cabbage
Other Ingredients:
4 slices of Gouda cheese – I used the ready-sliced kind, or you can slice it yourself
vegetable oil – for deep frying
8 pieces of crunchy lettuce – I used the ‘O’ so sweet’ variety – but Romaine or Little Gem is great too
4 brioche buns – toasted
½ red onion – peeled and thinly sliced
1-2 jalapenos – sliced
How to make Crispy Chicken Burger with Honey Mustard Coleslaw
Step 1: In a bowl, place the chicken along with the buttermilk, salt, pepper, and garlic salt. Mix well. Cover the bowl and place in the fridge for at least 1 hour up to overnight.
Step 2: Prepare the oven. Preheat it to low heat.
Step 3: Heat the vegetable oil (at least 1 liter or 4 cups) in a large pan (or a preheated deep fat fryer).
Step 4: In the meantime, combine the crisping coating ingredients in a small bowl. Remove the chicken from the fridge and lift the chicken one at a time, letting the excess drip off. In the crispy coating mixture, dredge the chicken, making sure it is completely coated. On a tray, place the coated chicken and repeat with the remaining chicken.
Step 5: To the hot oil, add about 5 to 6 chicken tenders and cook for about 3 to 5 minutes until cooked in the middle and golden brown. Make sure not to overcrowd the pan.
Step 6: On a tray, place the cooked chicken and keep them warm in the oven while cooking the remaining chicken.
Step 7: Using a mandoline, julienne the cabbage and carrot. Alternately, you can thinly slice them by hand. Place the thinly sliced cabbage and carrot in a bowl along with the mayonnaise, mustard, honey, lemon juice, and black pepper. Mix well until combined. Tent the bowl and place it in the fridge until ready to use.
Step 8: To assemble, arrange the chicken tenders into four piles. On top, place the Gouda. Place inside the oven or grill for a few minutes until the cheese has melted.
Step 9: On four plates, place the bottom of the brioche buns and top with lettuce leaves and cheesy chicken pieces. On top, spoon the coleslaw and sprinkle with slices of red onion and jalapeno. Then, put the tops of the buns on top. Enjoy!
NUTRITION FACTS:
Calories: 791 kcal, Carbohydrates: 73g, Protein: 38g, Fat: 38g, Saturated Fat: 20g, Cholesterol: 100mg, Sodium: 2387mg, Potassium: 880mg, Fiber: 5g, Sugar: 15g, Vitamin A: 3560IU, Vitamin C: 36.3mg, Calcium: 462mg, Iron: 5.1mg
Ingredients
- Chicken Marinade:
- 240 ml (1 c.) buttermilk
- ¼ teaspoon white pepper
- ½ teaspoon salt
- 3 large chicken breasts - sliced into long, thick strips
- ¼ teaspoon garlic salt
- Crispy Chicken Coating:
- ½ teaspoon garlic salt
- 180 grams (1 ½ c.) plain (all-purpose) flour
- ½ teaspoon celery salt
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Honey Mustard Coleslaw:
- 4 tablespoons mayonnaise
- 1 medium carrot - peeled
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 tablespoon honey
- pinch black pepper
- ⅓ white cabbage
- Other Ingredients:
- 4 slices of Gouda cheese - I used the ready-sliced kind, or you can slice it yourself
- vegetable oil - for deep frying
- 8 pieces of crunchy lettuce - I used the 'O' so sweet' variety - but Romaine or Little Gem is great too
- 4 brioche buns - toasted
- ½ red onion - peeled and thinly sliced
- 1-2 jalapenos - sliced
Instructions
Step 1: In a bowl, place the chicken along with the buttermilk, salt, pepper, and garlic salt. Mix well. Cover the bowl and place in the fridge for at least 1 hour up to overnight.
Step 2: Prepare the oven. Preheat it to low heat.
Step 3: Heat the vegetable oil (at least 1 liter or 4 cups) in a large pan (or a preheated deep fat fryer).
Step 4: In the meantime, combine the crisping coating ingredients in a small bowl. Remove the chicken from the fridge and lift the chicken one at a time, letting the excess drip off. In the crispy coating mixture, dredge the chicken, making sure it is completely coated. On a tray, place the coated chicken and repeat with the remaining chicken.
Step 5: To the hot oil, add about 5 to 6 chicken tenders and cook for about 3 to 5 minutes until cooked in the middle and golden brown. Make sure not to overcrowd the pan.
Step 6: On a tray, place the cooked chicken and keep them warm in the oven while cooking the remaining chicken.
Step 7: Using a mandoline, julienne the cabbage and carrot. Alternately, you can thinly slice them by hand. Place the thinly sliced cabbage and carrot in a bowl along with the mayonnaise, mustard, honey, lemon juice, and black pepper. Mix well until combined. Tent the bowl and place it in the fridge until ready to use.
Step 8: To assemble, arrange the chicken tenders into four piles. On top, place the Gouda. Place inside the oven or grill for a few minutes until the cheese has melted.
Step 9: On four plates, place the bottom of the brioche buns and top with lettuce leaves and cheesy chicken pieces. On top, spoon the coleslaw and sprinkle with slices of red onion and jalapeno. Then, put the tops of the buns on top. Enjoy!
