Crispy Chicken Burger with Honey Mustard Coleslaw
A quick and satisfying recipe for crispy chicken burgers with a tangy honey mustard coleslaw, perfect for a delicious meal.
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.
Notes
Serve immediately with honey mustard coleslaw for best flavor. Store leftovers in the fridge and reheat in the oven.