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
- Potato wedges or store-bought oven fries, to serve
Instructions
CHICKEN
- 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.
- 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).
- In a shallow dish, combine the flour, cornflour, salt, pepper, sweet paprika and oregano or Italian mixed herbs.
- Heat the oil in a large frying pan over medium–high heat.
- 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:
- 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
- In a large bowl, combine the shredded green cabbage, red cabbage and carrot.
- In a small bowl, whisk together the mayonnaise, honey, dijon mustard, wholegrain mustard and apple cider vinegar. Season with salt and pepper.
- 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
- Toast the brioche buns lightly.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Mains, quick and easy, comfort food
- Method: Frying
- Cuisine: American, Australian