• Rabab Awada

Crispy Chicken Burger




INGREDIENTS:

Chicken Marinade:

  • 3 or 4 large chicken breasts - sliced into long, thick strips, you can also cut them the way you prefer.

  • 240 ml (1 cup) buttermilk

  • ½ tsp salt

  • ¼ tsp white pepper

  • ¼ tsp garlic salt

Crispy Chicken Coating:

  • 180 g (1 1/2 cups) plain (all-purpose) flour

  • 1 tsp salt

  • 1 tsp ground black pepper

  • ½ tsp garlic salt

  • ½ tsp celery salt

  • 1 tsp dried thyme

  • 1 tsp paprika

  • 1 tsp baking powder

  • 1 tsp chilli flakes

Honey Mustard Coleslaw:

  • 1/3 white cabbage

  • 1 medium carrot - peeled

  • 4 tbsp mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tbsp honey

  • 2 tsp lemon juice

  • pinch black pepper



Also:

  • vegetable oil - for deep frying

  • slices of any cheese you like with your burger

  • Brioche buns

  • 8 pieces crunchy lettuce

  • jalapenos - sliced

  • red onion - peeled and thinly sliced

INSTRUCTIONS:


  • 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 over night)

  • Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil until hot. You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.

  • 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 5 to 10 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 (or you can slice thinly by hand). 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.