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====== Crispy Chicken Burger with Honey Mustard Coleslaw ======

Crispy Chicken Burger with Honey Mustard Coleslaw on a toasted brioche bun, with jalapenos and crunchy lettuce. Waaay better than takeout!

Prep Time 20 minutes | Cook Time 15 minutes | Total Time 35 minutes | Servings 4 burgers

===== 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 ½ 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

**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
  * 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.

source:  https://www.kitchensanctuary.com/crispy-chicken-burger-honey-mustard-coleslaw/