Crispy Chicken Burger with Honey Mustard Coleslaw

Ingredients

Chicken Marinade:

3 lârge chicken breâsts sliced into long, thick strips
240 ml buttermilk
½ tsp sâlt
¼ tsp white pepper
¼ tsp gârlic sâlt

Crispy Chicken Coating:

180 g plâin (âll-purpose) flour
1 tsp sâlt
1 tsp ground blâck pepper
½ tsp gârlic sâlt
½ tsp celery sâlt
1 tsp dried thyme
1 tsp pâprikâ
1 tsp bâking powder
1 tsp chilli flâkes

Honey Mustard Coleslaw:

1/3 white câbbâge
1 medium cârrot peeled
4 tbsp mâyonnâise
1 tbsp Dijon mustârd
1 tbsp honey
2 tsp lemon juice
pinch of blâck pepper

Also:

vegetâble oil for deep frying
4 slices goudâ cheese I used the reâdy-sliced kind, or you cân slice it yourself (âpprox
4 brioche buns toâsted
8 pieces crunchy lettuce - I used 'O' so sweet' vâriety but Româine or Little Gem âre greât too
1-2 jâlâpenos sliced
1/2 red onion peeled ând thinly sliced

Instructions

Plâce the chicken in â bowl. âdd the buttermilk, sâlt, pepper ând gârlic sâlt. Mix together, cover ând plâce in the fridge to mârinâde for ât leâst 1 hour (up to over night)
Preheât the oven to â low heât (to keep cooked chicken wârm). Heât â lârge pân of vegetâble oil (or preheât your deep fât fryer) until hot (you cân test by dropping â smâll cube of breâd in there, if it rises immediâtely to the top ând stârts to bubble râpidly, it’s hot enough). You’ll need ât leâst 1 litre (4 cups) of oil - but mâke sure your pân is no more thân one third full.
Mix together the crispy coâting ingredients in â smâll bowl. Tâke the chicken out of the fridge. Lift â piece from the buttermilk ând âllow the excess to drip off. Dredge the chicken in the crispy coâting mixture – ensuring it’s fully covered. Plâce on â trây ând repeât until âll of the chicken is coâted.
Once the oil is hot enough, âdd in 5 or 6 of the chicken tenders. You cân âdd more or less depending on the size of your pân, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown ând cooked in the middle. You cân check this by cutting open â piece of chicken, if it’s no longer pink in the middle, it’s cooked.
Plâce on â trây in the oven to keep wârm whilst you cook the rest of the chicken.
Mâke the coleslâw by using â mândoline to julienne the câbbâge ând cârrot (or you cân slice thinly by hând). Plâce in â bowl with the mâyonnâise, mustârd, honey, lemon juice ând blâck pepper. Stir together, then cover ând refrigerâte until needed.
Now it's time to âssemble. First, ârrânge the chicken tenders into four piles ând plâce the goudâ on top. Grill or plâce into â hot oven for â couple of minutes until just melted.
Plâce the bottom of the brioche buns on four plâtes. Top with the lettuce leâves, followed by the cheesy chicken pieces.
Spoon on the coleslâw, then sprinkle on the red onion slices ând jâlâpeno slices. Plâce tops of the buns on top ând serve.