Crispy Chicken Burger

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Put the chicken strips in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix, cover and refrigerate for at least 1 hour, up to overnight.
2. Preheat the oven to a low heat to keep cooked chicken warm.
3. Heat at least 1 litre (4 cups) of oil in a deep pan until hot, filling it no more than one third full. A small cube of bread should rise straight away and bubble rapidly.
4. Mix the coating ingredients in a small bowl.
5. Take the chicken from the fridge, let the excess buttermilk drip off, then coat each piece fully in the flour mixture. Place on a tray and repeat with all the chicken.
6. Fry 5 or 6 pieces at a time without overcrowding for 3 to 5 minutes, until golden brown and no longer pink in the middle when cut open.
7. Keep the cooked chicken warm on a tray in the oven while you fry the rest.
8. Julienne the cabbage and carrot, or slice thinly by hand. Toss with mayonnaise, mustard, honey, lemon juice and black pepper, then cover and refrigerate.
9. Arrange the chicken into four piles and top with gouda. Melt the cheese under a grill or in a hot oven for a couple of minutes, if you wish.
10. Place the bottom halves of the toasted brioche buns on four plates. Add lettuce and red onion, then the cheesy chicken.
11. Spoon on the coleslaw, add jalapeño slices, cover with the bun tops and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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GarlicOnionCheeseLemonCarrotRed onionChicken breastCabbage