3 large skinless chicken breast fillets
1 cup all purpose (plain) flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons smoked paprika
1/2 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
600ml (20 fl. oz) buttermilk
6 slices burger cheese
Chipotle or Peri Peri mayonnaise, to serve
6 brioche or hamburger buns
These juicy, crunchy, fried chicken burgers hit the spot for a burger craving.
For the Slaw:
2 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
1 carrot, grated
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
Salt and Pepper, to taste
Pairs well with …..
fries or wedges
Hints and tips:
Use thigh fillets instead of breast for an even more juicy flavour.
For the slaw: Combine all the ingredients (except salt and pepper) in a bowl, check seasonings and add salt and pepper if desired.
Butterfly the breast fillets length ways through the middle (so they open like a book) and separate the pieces. Place each fillet between two layers of plastic film and flatten with a meat mallet, to an even thickness (not too thin, they still need to be juicy!).
Combine the flour and all the seasonings in a bowl. Place the buttermilk in another bowl.
Dip each fillet into the dry seasoning, press well into the chicken, shake off excess. Then dredge in the buttermilk, drain off excess and dip back into the dry seasoning.
Heat oil in a medium sized fry pan or wok to medium high heat. Fry the battered fillets for approximately 3 – 4 minutes, or until golden and cooked through, but still juicy. Drain on paper towel. Slice each fillet in half.
Lightly toast burger bun, if desired. Place 1 – 2 chicken pieces on the bun (depending on their size), followed by cheese, pickles, chipotle mayonnaise and slaw. Serve immediately.