CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW

PREP TIME: 20 MINS | COOK TIME: 15 MINS | TOTAL TIME: 35 MINS | SERVINGS: 4 burgers

I am obsessed with this crispy chicken burger! Crispy chicken tenders with honey mustard coleslaw, jalapenos, and crunchy lettuce sandwiched on a toasted brioche bun. I’m never making chicken burgers another way ever again!

INGREDIENTS :

Chicken Marinade:

• 240 ml (1 c.) buttermilk
• ¼ teaspoon garlic salt
• 3 large chicken breasts – sliced into long, thick strips
• ½ teaspoon salt
• ¼ teaspoon white pepper

Crispy Chicken Coating:

• 1 teaspoon baking powder
• 180 grams (1 ½ c.) plain (all-purpose) flour
• ½ teaspoon garlic salt
• 1 teaspoon dried thyme
• ½ teaspoon celery salt
• 1 teaspoon paprika
• 1 teaspoon chili flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Honey Mustard Coleslaw:

• 4 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 tablespoon honey
• ⅓ white cabbage
• 1 medium carrot – peeled
• pinch black pepper
• 1 tablespoon Dijon mustard

Additional:

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

DIRECTIONS :

Step 1: In a bowl, place the chicken. Then, add the buttermilk, salt, pepper, and garlic salt. Stir well. Tent the bowl and place it in the fridge for at least an hour up to overnight to marinate the chicken.

Step 2: Prepare the oven and preheat it to low.

Step 3: Heat the vegetable oil in a large pan until hot. Make sure that the pan is more than one-third full. For this, you need around 4 cups (1 liter) of oil.

Step 4: In a small bowl, whisk the crispy coating ingredients. Remove the chicken from the fridge and lift a piece of chicken out, letting the excess drip off. Then, place the chicken in the crispy coating mixture, coating it on all sides. On a tray, lay the chicken. Do the same with the rest of the chicken.

Step 5: Add about 5 to 6 of the chicken tenders to the hot oil and cook for about 3 to 5 minutes until the middle is cooked and the chicken is golden brown. Make sure not to overcrowd the pan. In the oven, pop the chicken to keep them warm while you finish cooking the remaining chicken.

Step 6: Julienne the cabbage and carrot using a mandoline. Alternately, you can just slice them thinly by hand. In a bowl with mayonnaise, mustard, honey, lemon juice, and black pepper, place the thinly sliced cabbage and carrot. Mix well. Tent the bowl and place the coleslaw in the fridge until needed.

Step 7: To assemble: Into four piles, arrange the chicken tenders. On top, place the Gouda. You can grill the chicken tenders or keep them in the warm oven for a few minutes until the cheese just melted.

Step 8: On four plates, place the bottom of the brioche buns and top with lettuce leaves, then with the cheesy chicken pieces. On top of the chicken, spoon the coleslaw and sprinkle with slices of red onion and jalapeno. On top, place the top buns. Enjoy!

NUTRITION FACTS:

Calories: 791 kcal, Carbohydrates: 73g, Protein: 38g, Fat: 38g, Saturated Fat: 20g, Cholesterol: 100mg, Sodium: 2387mg,