My tried and tested crisp Chicken Burger with Honey Mustard salad is that the best you’re planning to eat (did I tell you I worked during a deep-fried chicken buy a few years after I was younger?). Victimisation my secret formula for creating the right crisp Chicken, served on a cooked bun bread, with jalapenos, home-brewed honey-mustard salad and crisp lettuce. Manner higher than takeout!
Having simply come from the massive Feastival last weekend, and sampling the pleasing food on supply, I’ve been desire a good Chicken Burger. Thus I’ve been creating crisp milk chicken again! I can’t facilitate myself, it’s thus good!
I have formed the coating for the milk deep-fried chicken over variety of years. Its super straightforward to create, very tasty and that I use it as a basis for this burger formula however conjointly a number of my alternative deep-fried chicken recipes, like my Korean deep-fried Chicken.
INGREDIENTS :
Chicken Marinade :
- 3 large chicken breasts sliced into long, thick strips
- 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
- 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
- 4 slices gouda cheese I used the ready-sliced kind, or you can slice it yourself (approx
- 4 brioche buns toasted
- 8 pieces crunchy lettuce - I used 'O' so sweet' variety but Romaine or Little Gem are great too
- 1-2 jalapenos sliced
- 1/2 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 (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). 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 3-5 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.
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