The pot lid rattles and you know dinner is almost ready. You hear that little hiss from the valve as the pressure cooker does its thing, and your tummy starts rumbling. This recipe is gonna make your kitchen smell crazy good in no time.
You remember when chicken burgers felt like a hassle, but with your pressure cooker, it's all chill now. The chicken goes from tough to tender super quick because of that broth depth in the pot. It seeps in all that flavor while keeping the moisture locked inside.
And that crust, oh man, is kinda surprising. You expect the chicken to be soft from the cooker, but then you get that crispy edge from the baking step. It's like the best of both worlds. Plus, the honey mustard coleslaw on top gives it a sweet tangy kick that balances everything out perfectly.
The Truth About Fast Tender Results
- The pressure cooker uses high heat and sealed steam so chicken gets tender real quick.
- That sealing ring keeps everything locked tight so none of the moisture escapes during cooking.
- Natural release helps the juices settle in the chicken instead of drying it out.
- You get broth depth by adding extra liquid like buttermilk for marinating, making the flavor deep and rich.
- Slow release prevents the chicken from getting tough by releasing pressure gently.
- The valve hiss is your timer's way of telling you it's cooking right with the right pressure inside.
All the Pieces for This Meal
- 3 large chicken breasts sliced into long thick strips.
- 240 ml buttermilk for marinating to make it juicy.
- Flour blend with salt, black pepper, garlic salt, celery salt, paprika, dried thyme, baking powder, and chilli flakes for that crispy crust.
- White cabbage and medium carrot peeled for fresh crunchy slaw.
- Mayonnaise, Dijon mustard, honey, and lemon juice to whip up the honey mustard coleslaw dressing.
- Oil for deep frying to get that golden brown color on the chicken.
- 4 slices gouda cheese for melty goodness.
- 4 toasted brioche buns with crunchy lettuce, thinly sliced red onion, and jalapenos for some heat.
Walking Through Every Single Move
Start by marinating the chicken strips in the buttermilk. You wanna let 'em soak at least 30 minutes, but overnight is best if you got the patience. It makes all the difference for tender juicy chicken later.
While that's happening, get your oven preheated to 200°C (400°F). You want it nice and hot before the chicken goes in to bake.
In a big bowl, mix the flour with your salt, black pepper, garlic salt, celery salt, paprika, dried thyme, baking powder, and chili flakes. This combo gives you that epic crispy coating.
Take each chicken strip outta the buttermilk and let the extra drip off. Then dredge it real good in the flour mix so every piece is coated evenly.
Lay the coated chicken strips on a baking sheet lined with parchment paper. Don't overcrowd 'em or they won't crisp up right.
Bake the chicken in your already hot oven for about 25 to 30 minutes. Keep an eye for that golden crust and cooked through color. You can peek but don't mess with the oven too much.
While the chicken bakes, shred the cabbage and carrot for your coleslaw. Mix in mayo, Dijon mustard, honey, lemon juice, and a pinch of black pepper. Toss it all together so every crunch gets that sweet tang.
Valve Hacks You Need to Know
- Make sure the sealing ring is clean and properly seated before you start cooking. It keeps your pressure sealed and chicken juicy.
- If you skip the natural release sometimes for convenience, use the slow release method instead to avoid tough chicken.
- Listen for the valve hiss as your signal that pressure's building up right. If you don't hear it, check the ring or liquid level.
- After cooking, do the natural release first then a quick slow release for any leftover pressure. It helps keep everything perfect.
That First Bite Moment
You take the first bite and you immediately sense the juiciness locked in by the buttermilk soak. The chicken feels tender, almost falling apart but still has a crispy skin on the outside.
The brioche bun is soft and slightly sweet, a perfect contrast to the crunchy lettuce inside and the spicy kick from the jalapenos that bites just right.
That honey mustard coleslaw brings bright zing with every crunch. It's creamy but not heavy, with just enough sweet and tart to keep you hooked.
It's a whole flavor party for your mouth that keeps you wanting another bite fast. You feel like you just made something really nice for yourself and it's totally worth it.
Your Leftover Strategy Guide
If you got leftovers, you wanna store the chicken and coleslaw separately. Chicken goes best in an airtight container in the fridge for up to 3 days.
The coleslaw you wanna keep in its own container too so it stays crunchy and fresh. It'll keep good for about 2 days before it starts getting soggy.
For reheating the chicken, pop it in the oven for a quick warm up instead of the microwave. That keeps the crispy crust intact. If you gotta use the microwave, try short bursts to avoid toughening up the meat.
Your Most Asked Questions Answered
- Can I skip the buttermilk and use regular milk? You could, but buttermilk really helps tenderize the chicken better. Regular milk won't give you quite that soft juicy texture.
- Is the pressure cooker used to cook the chicken or just for prep? This recipe bakes the chicken after marinating. The pressure cooker is used mainly to get the broth depth if you wanted a different step, but here it's about marinating and baking.
- Can I switch the cheese for something else? For sure! Swiss, cheddar, or mozzarella work great too depending on your taste.
- How do I make sure the chicken gets crispy after pressure cooking? The trick is letting the chicken bake in a hot oven after being coated. Pressure cooking alone would not give you crispiness.
- Can I prepare the coleslaw ahead of time? Yup you can make the coleslaw a few hours ahead but toss it right before serving to keep it crunchy.
- What's the best way to handle leftover chicken? Store in an airtight container in the fridge and reheat in the oven to keep the crust crispy. Avoid microwaving too long or it gets rubbery.
Crispy Chicken Burger with Honey Mustard Coleslaw
Equipment
- 1 Pressure cooker to prepare additional broth
- 1 Oven preheated to bake chicken
Ingredients
Main ingredients
- 3 large chicken breasts sliced into long thick strips
- 240 ml buttermilk for marinating
- flour blend with salt, black pepper, garlic salt, celery salt, paprika, dried thyme, baking powder, and chili flakes
- white cabbage peeled for fresh crunchy slaw
- medium carrot peeled for fresh crunchy slaw
- mayonnaise
- Dijon mustard
- honey
- lemon juice
- oil for deep frying
- 4 slices gouda cheese
- 4 toasted brioche buns with crunchy lettuce, thinly sliced red onion, and jalapenos
Instructions
Instructions
- Marinate the chicken strips in buttermilk for at least 30 minutes, or overnight for best results.
- Preheat the oven to 200°C (400°F) before baking.
- Mix the flour with salt, black pepper, garlic salt, celery salt, paprika, dried thyme, baking powder, and chili flakes.
- Remove chicken from buttermilk, allow excess to drip off, and coat thoroughly in the flour mixture.
- Lay coated chicken strips on a baking sheet lined with parchment paper.
- Bake the chicken for 25 to 30 minutes until golden brown.
- Prepare the coleslaw by mixing shredded cabbage and carrot with mayo, Dijon mustard, honey, lemon juice, and black pepper.
