When it comes to the ultimate comfort food, it doesn’t get better than these Crispy Chicken Burgers with Honey Mustard Coleslaw, especially when teamed with tangy pickles and melty cheese! This is our go-to “fakeaway” meal at home when we’re craving something that tastes even better than takeout. Juicy boneless, skinless chicken breast is first marinated in buttermilk seasoned with garlic and onion powder, then coated in flour and cornflour (cornstarch), resulting in an unbelievably crunchy coating. Hot oil and not overcrowding the pan are the other secrets to the best fried chicken you’ve ever made.

Crispy Chicken Burgers with Honey Mustard Coleslaw
Our family loves these homemade burgers with deliciously crunchy chicken, honey mustard coleslaw, tangy pickles and melted cheese.

It’s comforting and packed with flavour, made with simple ingredients and it makes me feel so good that four of these incredible burgers are the same price as ONE at my local takeout store! If you like a bit of heat in your chicken, I’ve provided some ideas below for how to spice things up. I think you’ll find these burgers so popular that your family will be begging you to make a double batch! They’re perfect for a quick weeknight dinner or a fun weekend meal, served alongside golden potato wedges (or freezer fries!) for a complete, delicious home cooked dinner.

How do I ensure my chicken stays ultra crispy?

The key to ultra-crispy chicken is using a combination of flour and cornflour (cornstarch) for the coating and ensuring the oil is hot enough before adding the chicken. Avoid overcrowding the pan to maintain the oil temperature.

Crispy Chicken Burger with Honey Mustard Coleslaw
The secret to this crispy chicken is using a combination of plain flour and corn flour (corn starch) to make it extra crispy!

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken for a healthier alternative, however this produces a coating that is not as crispy and it won’t be an even colour. However, it is still equally delicious! Preheat your oven to 200°C (400°F) (180°C/350°F fan-forced). Place the coated chicken on a greased baking tray (I spray it with olive oil spray), then spray the top of the chicken with olive oil spray. Bake for 20–25 minutes or until golden brown and cooked through.

What type of chicken should I use? 

Boneless, skinless chicken breasts are ideal for this recipe as they are easy to slice into burger-sized pieces. You can also use chicken thighs, which will add extra juiciness, but you may need to extend the cooking time slightly. Bake for 25–30 minutes or fry for 10–12 minutes. 

How can I make these burgers spicy?

To add a little heat, mix some ground cayenne pepper into the flour mixture for coating, or add a dash of hot sauce to the buttermilk marinade. You can also add spicy elements (like hot sauce or chilli/red pepper flakes) to the honey mustard coleslaw or serve with spicy mayo.

What are the best buns for these crispy chicken burgers? 

Brioche buns are an excellent choice as they are soft, slightly sweet and can hold up well against the juicy, crispy chicken. You can also use sesame seed buns, wholemeal buns or sliced Turkish bread.

Crispy Chicken Burgers with Honey Mustard Coleslaw
Serve these ultra crispy chicken burgers with a side of homemade potato wedges or oven fries or to complete the meal.

Watch how to make Crispy Chicken Burgers with Honey Mustard Coleslaw

What are some other “takeout at home” recipes?

If you’re a fan of making your own fakeaways, I think you’ll love:

Portuguese Chicken Burger
Juicy Homemade Beef Burgers
Mexican Pulled Pork Tacos
Big Mac Tacos
Beef Quesadillas
Loaded Veggie Nachos

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Crispy Chicken Burgers with Honey Mustard Coleslaw

Crispy Chicken Burgers with Honey Mustard Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Your family will love these Crispy Chicken Burgers with Honey Mustard Coleslaw, featuring buttermilk-marinated chicken breast in a seasoned crust, paired with honey mustard slaw, pickles and melty cheese. Affordable and flavourful, they beat takeout any night of the week!

  • Total Time: 30 mins
  • Yield: 4

Ingredients

CHICKEN

  •     2 large boneless, skinless chicken breasts
  •     1 cup (250 ml) buttermilk
  •     1 tsp garlic powder
  •     1 tsp onion powder
  •     1 cup (150 g) plain (all-purpose) flour
  •     ½ cup (60 g) cornflour (cornstarch)
  •     1 tsp sea salt flakes
  •     ½ tsp cracked black pepper
  •     1 tsp sweet paprika
  •     1 tsp dried oregano or Italian mixed herbs (Italian seasoning)
  •     Oil, for frying (see note 1)

HONEY MUSTARD COLESLAW

  •     2 cups (150 g) shredded green cabbage
  •     1 cup (75 g) shredded red cabbage
  •     1 cup (80 g) shredded carrot
  •     ⅔ cup (160 g) whole-egg mayonnaise
  •     1 tbsp honey
  •     1 tsp dijon mustard
  •     1 tsp wholegrain mustard
  •     1 tbsp apple cider vinegar
  •     Salt and pepper, to taste

ASSEMBLY

  •     4 brioche buns (see note 2)
  •     4 slices gouda cheese (or any cheese of choice)
  •     12 gherkin (dill pickle) slices (optional)

TO SERVE

Instructions

CHICKEN

  1. Slice the chicken breasts in half horizontally to create four thin fillets. If you are using large chicken breasts, you may need to cut the chicken in half again vertically, to create 8 smaller pieces that will comfortably fit in your burger. 
  2. In a large bowl, mix the buttermilk with the garlic powder and onion powder. Add the chicken pieces, turning to ensure they are well coated. Cover and refrigerate for 1 hour or overnight for best results OR cook immediately (which is what I regularly do – however marinating tenderises the chicken and is worth the extra step if time permits).
  3. In a shallow dish, combine the flour, cornflour, salt, pepper, sweet paprika and oregano or Italian mixed herbs.
  4. Heat the oil in a large frying pan over medium–high heat.
  5. Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each fillet in the flour mixture, pressing to adhere. Shake off any excess.

Fry the chicken:

  1. Heat the oil (see note 1) on medium heat. Fry the chicken in batches for 4–5 minutes per side, or until golden brown and cooked through. Ensure the oil remains hot, adjusting the heat as necessary, and don’t overcrowd the pan. Try not to shuffle the chicken around once you drop it in the oil, as this can cause the coating to fall off. Transfer the chicken to a wire rack set over a tray, or paper towel, to drain any excess oil. 

HONEY MUSTARD COLESLAW

  1. In a large bowl, combine the shredded green cabbage, red cabbage and carrot.
  2. In a small bowl, whisk together the mayonnaise, honey, dijon mustard, wholegrain mustard and apple cider vinegar. Season with salt and pepper.
  3. Reserve half of the dressing for dipping. Pour the remaining dressing over the cabbage mixture and toss to combine. Refrigerate until ready to serve.

ASSEMBLY

  1. Toast the brioche buns lightly.
  2. Place a slice of cheese on the bottom of each bun, followed by a piece of crispy chicken, some coleslaw and a few pickle slices. 
  3. Cover with the top bun and serve immediately with a side of potato wedges and the reserved dressing on the side for dipping.

Notes

Note 1 – Vegetable oil, canola (rapeseed) oil, avocado oil or any other high smoke-point oil are all suitable for frying. The oil needs to be at least 1.5 cm (1/2 inch) deep and covering the bottom of the pan in order to deep-fry the chicken and achieve a golden, even crunchy coating.

Note 2 – Brioche buns are an excellent choice as they are soft, slightly sweet, and can hold up well against the juicy, crispy chicken. You can also use sesame seed buns, wholemeal buns or sliced Turkish bread.

 

 

Make ahead

Chicken – Marinate the chicken in the buttermilk mixture for up to 24 hours, refrigerated in an airtight container. Don’t dredge it in the flour yet – do that just before frying.

Coleslaw – My preference is to store the salad ingredients and dressing separately to keep everything fresh. Prepare the salad ingredients and dressing up to 3 days prior, refrigerated in airtight containers.

Leftovers

Chicken – Cooked chicken can be refrigerated for up to 2 days. Reheat in the oven at 200°C (400°F) (180°C/350°F fan-forced) until heated through, or reheat in the microwave (the coating will soften, but the chicken will still be delicious). Not suitable for freezing.

Coleslaw – Once the coleslaw has been dressed, refrigerate it in an airtight container for up to 24 hours for best results. After this time, the salad ingredients can begin to soften. Not suitable for freezing.

 

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Mains, quick and easy, comfort food
  • Method: Frying
  • Cuisine: American, Australian