I’ve been making crispy buttermilk chicken again! I can’t help myself, it’s so good!
I’m not sure it can technically be classed as a burger if it’s made of chunks of chicken breast? But it’s served in a bun and topped with lots of goodies, so I’m going with it anyway!
According to my in-depth research (aka google), national burger day was founded 3 years ago in the UK. The US have 2 national burger days, a national cheeseburger day and a national double-cheeseburger day! Whoa! Might take us Brits a while to catch up with that one!
Chris LOVES a good burger. It’s either got to be homemade on the griddle or barbeque (I like a smaller thinner burger -I’m not as keen on the thick meaty ones. Chris likes a double-pattie burger, topped with bacon) or from one of our favourite burger chains like Five Guys or Byron burger.
Chris tends to make the beef-pattie based burgers at home (self-professed king – and he has it down to a tee!), and I make all of the other versions, then we love making our own Brioche buns.
Here are a few of my faves:
and two that are more like sandwiches, but I’m going to include them any way:
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The Crispy Chicken Burger with Honey Mustard Coleslaw Recipe:
Crispy Chicken Burger with Honey Mustard Coleslaw
- 3 large chicken breasts sliced into long, thick strips
- 240 ml buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Chicken Coating:
- 180 g 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
Honey Mustard Coleslaw:
- 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
- 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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