Crispy Chicken Burger with Honey Mustard Coleslaw

Crispy Chicken Burger with Honey Mustard Coleslaw

These burgers pair buttermilk-coated chicken with honey-mustard coleslaw in toasted brioche buns. The ingredient amounts and preparation sequence are adapted from Nicky Corbishley's Kitchen Sanctuary recipe. This version adds food-thermometer guidance for the chicken; it does not claim independent testing.

Ingredients for four burgers

Chicken and marinade

• 3 large chicken breasts, cut into long, thick strips
• 1 cup (240 ml) buttermilk
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic salt

Coating

• 1 1/2 cups (180 g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon baking powder
• 1 teaspoon chili flakes

Honey-mustard coleslaw

• 1/3 white cabbage, finely sliced
• 1 medium carrot, peeled and shredded
• 4 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons lemon juice
• Pinch of black pepper

For frying and assembly

• Oil for deep frying
• 4 slices Gouda cheese
• 4 toasted brioche buns
• 8 lettuce leaves
• 1/2 red onion, thinly sliced
• 1 to 2 jalapeños, sliced

Method

1. Combine the chicken strips with the buttermilk, salt, white pepper and garlic salt. Cover and refrigerate for at least one hour, or overnight.
2. Mix the cabbage and carrot with the mayonnaise, Dijon mustard, honey, lemon juice and black pepper. Cover and refrigerate the slaw until assembly. Keep the ready-to-eat vegetables and their utensils separate from raw chicken.
3. Combine all coating ingredients. Lift each chicken strip from the marinade, let excess liquid drip away and coat it thoroughly in the flour mixture.
4. Heat frying oil in a suitable deep pan or fryer, following the equipment's safety instructions. If using a pan, keep the oil below one-third of its capacity. Fry the coated chicken in batches without crowding. Use a food thermometer to confirm the thickest part of every chicken piece reaches at least 165°F (74°C); color alone is not a reliable safety check.

5. 

   Divide the cooked chicken among the four buns. Add Gouda, lettuce, red onion, coleslaw and jalapeño slices, then close the buns and serve.

For food-safety guidance, see the USDA safe-temperature chart.