Crispy Chicken Burger with Honey Mustard Coleslaw
Try this Crispy Chicken Burger with Honey Mustard Coleslaw recipe.
Try this Crispy Chicken Burger with Honey Mustard Coleslaw recipe.
- 1 tsp paprika
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp dried thyme
- 4 tbsp mayonnaise
- 1/2 tsp celery salt
- 1/2 tsp garlic salt
- 1/4 tsp garlic salt
- 1 tbsp honey
- 1/4 tsp white pepper
- 2 tsp lemon juice
- 1 tbsp dijon mustard
- 1 tsp ground black pepper
- pinch of black pepper
- .
- 1 medium carrot peeled
- chicken marinade:
- 1 tsp chilli flakes
- 1/3 white cabbage
- also:
- 1/2 red onion peeled and thinly sliced
- 3 large or 4 small chicken breasts sliced into long, thick strips
- 240 ml (1 cup) buttermilk
- crispy chicken coating:
- 180 g (1 1/2 cups) plain (all-purpose) flour
- honey mustard coleslaw:
- 4 slices gouda cheese (i used the ready-sliced kind) or you can slice it yourself (approx
- 100 g/3.5 oz)
- 4 brioche buns toasted
- 8 pieces crunchy lettuce - i used 'o' so sweet' vari but romaine or little gem are great too
- 1-2 jalapenos, sliced
- Carbohydrate 11.4719256242178 g
- Cholesterol 6.06666666500978 mg
- Fat 5.61170291646839 g
- Fiber 2.94516146311616 g
- Protein 2.28798968636938 g
- Saturated Fat 0.941543749779841 g
- Serving Size 1 1 burger (179g)
- Sodium 316.001479208702 mg
- Sugar 8.52676416110163 g
- Trans Fat 4.26616166664295 g
- Calories 99 calories
Step-by-step
- 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 overnight).
- Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable 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.
- Mix together the crispy coating ingredients in a small bowl.
- 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. Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
- 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.
- Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
- Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.
A Busy Mom's Take on National Burger Day: Crispy Chicken Perfection
National Burger Day? Honestly, between school runs, work deadlines, and trying to keep my three little tornadoes from turning the house upside down, I barely have time to breathe, let alone meticulously craft gourmet burgers. But, when I saw this recipe for a crispy chicken burger with honey mustard coleslaw, something sparked. It promised deliciousness with a manageable level of effort – a perfect fit for my hectic life.
The marinade was a breeze. I tossed the chicken strips in buttermilk, seasoned them with my go-to blend of herbs and spices (a little paprika, thyme, garlic salt – you know the drill), and popped it in the fridge while I tackled the rest of the chaos. The coleslaw was even easier; a quick chop of cabbage and carrots, a whisk of mayonnaise, honey, and mustard, and done! The secret weapon? My handy mandoline slicer. It transformed the chopping from a tedious chore into a quick and precise task.
Frying the chicken was the most time-consuming part, but even that was surprisingly straightforward. I used a large pan to avoid overcrowding, ensuring each strip got beautifully golden and crispy. The oven was my best friend here, keeping the cooked chicken warm and ready while I finished the rest. The trick was to not overcook it! Juicy, tender chicken is key.
Assembling the burgers was a joyous moment of calm amidst the storm. The toasted brioche buns, crunchy lettuce, melted gouda, crispy chicken, creamy coleslaw, and a bit of zing from the jalapenos – pure bliss! My kids devoured theirs in record time. Honestly, the look on their faces made the whole experience worthwhile.
This isn't just a burger recipe; it's a testament to making delicious food work within a busy life. It's a recipe that celebrates simplicity, flavor, and family time. It's a recipe that proves you can have both a stunning, delicious burger and still have time to read your kids a bedtime story.
Tips and Tricks for Busy Moms:
- Prep ahead: Marinate the chicken the night before. Prepare the coleslaw in the morning.
- Double the recipe: Make extra for leftovers – perfect for quick lunches throughout the week.
- Get the kids involved: Older children can help with simpler tasks like washing vegetables or assembling the burgers.
- Embrace imperfections: Don't stress about making it look perfect. The taste is what matters most.
So, whether you're a seasoned chef or a busy mom juggling a million things, give this recipe a try. You might be surprised at how much flavor and satisfaction you can pack into a single, perfectly delicious burger. Happy National Burger Day!
