Crispy Chicken Burger with Coleslaw

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crispy-chicken-burger-with-coleslaw

Crispy Chicken Burger with Coleslaw

I don't know what prompted me to make these "bad boys" for lunch recently but one thing is for sure they are extremely delicious! I always write about alternatives for my recipes to let you guys know that you can totally substitute an ingredient or omit a spice and my usual self would say- as an alternative make oven-roasted chicken breast instead of fried. But here I say- there is no alternative for this succulent and crispy fried chicken! I really like frying but I almost always feel thatI have to apologize for being "politically incorrect" with this cooking method. :) since we live in such health conscious world. It is really not that bad, lightly fried (only 3 minutes per side), in good quality vegetable oil. To make you feel even better, bread the split chicken breasts in Japanese panko bread crumbs, they have a lighter, crispier and airier texture than regular breadcrumbs and absorb less oil. They are readily available everywhere. You can also drain a bit more oil from the meat by drying it on paper towels.

Coleslaw is a classic- purple cabbage sliced very thinly and dressed with equal proportions of Greek yogurt and mayonnaise mixed with apple cider vinegar, spicy sriracha and smoked Spanish paprika.I smeared each bun with home-made beet hummus (its color will rock your world and you'd like to  use it on basically everything), then top the buns with crispy chicken, coleslaw, few bacon pieces, micro greens and few thinly slices red chili peppers. Chase the burgers with beer and home-made sweet potato fries!

crispy-chicken-burger-with-coleslaw-beet-hummus

I like making my own hummus with an addition of roasted beets.  To roast the beets, preheat the oven to 425F. Line baking sheet with foil, place washes and dried beets in the middle. Drizzle the roots with olive oil and season generously with salt. Enclose the foil loosely and transfer into the oven. Roast for about an hour. Open the  foil carefully, the steam will escape, and insert the pairing knife into the flesh to check for doneness , it should slide in easily. Let the beets cool and then using paper towels rub off the skin.

crispy-chicken-burger-with-coleslaw-beet-hummuscrispy-chicken-burger-with-coleslaw-beet-hummus

Alternatively, you can buy classic hummus, transfer it to the food processor, add roasted beet and lemon juice then process until completely blended and smooth.

crispy-chicken-burger-with-coleslaw-slicing-cabbage-thinly

Make the coleslaw: Cut cabbage head in half, then slice one half finely. Transfer to a bowl.

crispy-chicken-burger-with-coleslaw-cabbage-with-dressing

For the dressing, mix equal amount of Greek yogurt, mayo, 1 tablespoon of apple cider vinegar, a teaspoon of spicy sriracha or harissa, salt and a pinch of smoked Spanish paprika. Whisk until blended, then pour over the cabbage. Mix well and let sit at room temperature to soften cabbage's texture. Mix again before serving. Taste and adjust the seasoning if needed.

crispy-chicken-burger-with-coleslaw-burger-components

Bake the bacon: Preheat the oven to 400 F. Place a baking rack onto the baking sheet.  The rack promotes even baking while the fat drips onto the baking sheet thus producing crispier results. Cook the bacon for about 20 minutes. Take the bacon out and let it rest. Transfer bacon to paper towels to absorb the excess oil.

crispy-chicken-burger-with-coleslaw-breading-chickencrispy-chicken-burger-with-coleslaw-coat-chicken-in-breadcrumbs

To make crispy chicken: Season chicken breasts with salt. Measure flour, breadcrumbs and eggs into three separate shallow trays or bowls. Season flour with salt, pepper. Lightly press each chicken breast into flour, shaking off excess. Then dip it into eggs, and then press into breadcrumbs until fully coated.

crispy-chicken-burger-with-coleslaw-breaded-chicken

Heat vegetable oil in a large nonstick skillet over medium-high heat, until smoking hot but not simmering yet. Cook chicken breasts until golden brown, turning once, about 3 minutes per side. Transfer to a plate lined with paper towels to absorb excess oil.

crispy-chicken-burger-with-coleslaw-slice-sweet-potato

Slice sweet potato on a mandoline thinly. Cook the chips in the same oil in batches for about 2 minutes. Transfer with a slotted soon onto the paper towels. Season with salt and spice while still hot.

crispy-chicken-burger-with-coleslaw-burger-components

Toast sesame buns in a non-stick pan with a little bit of butter until nicely browned.

crispy-chicken-burger-with-coleslaw-smear-hummus-on-buns

To assemble, smear the beet hummus onto the buns.

crispy-chicken-burger-with-coleslaw-top-buns-with-chicken

Top with crispy chicken and spoonful of coleslaw. Place two bacon strips and add few thinly slices of chili pepper if desired. I also like to add micro green on top then close everything with sesame crusted top bun.

crispy-chicken-burger-with-coleslaw

Serve these "bad boys" with sweet potato chips and beer! Enjoy!

 

 

 

 

 

Bon Appétit!
Svitlana

Crispy Chicken Burger with Coleslaw

recipe details

Serves 4

Ingredients

For the chicken
  • 4 thin sliced boneless, skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 egg, lightly beaten with a fork
  • 1 cup vegetable oil
  • salt
For the coleslaw
  • 1/2 purple cabbage, very thinly sliced
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sriracha
  • 1/2 teaspoon smoked Spanish paprika
For the beet hummus
  • 1 cup chickpeas, soaked overnight with 1 teaspoon of baking soda
  • 1 medium red beet, roasted
  • 1 cup tahini paste
  • 2 garlic cloves, minced
  • 1 small lemon, juiced
  • 6-10 tablespoons of cold water
  • Salt
For the fries
  • 1 medium size sweet potato, thinly sliced on mandoline
  • Aleppo pepper to taste
  • Finishing salt, such a fleur de sel
To serve
  • 4 sesame buns, toasted on the inside
  • 8 bacon strips, cooked in the oven
  • 1 small chili pepper, thinly sliced
  • micro greens

Directions

  1. Make the beet hummus: To roast the beets, preheat the oven to 425F. Line baking sheet with foil, place washes and dried beets in the middle. Drizzle the roots with olive oil and season generously with salt. Enclose the foil loosely and transfer into the oven. Roast for about an hour. Open the  foil carefully, the steam will escape, and insert the pairing knife into the flesh to check for doneness , it should slide in easily. Let the beets cool and then using paper towels rub off the skin. Dice one beet roughly. While roasting the beets, cook the chickpeas. First, drain presoaked chickpeas, then transfer them into a pot, add 6 cups of cold water and another teaspoon of baking soda. Bring to a boil, then reduce to simmer and cook for 2 hours. Drain again and pick up the skins as much as you can, it will ensure smooth hummus at the end. Transfer chickpeas to the blender while still warm. Add tahini, garlic, lemon juice, diced beet, 5 tablespoons water and salt.  Blend the hummus on high and keep adding one tablespoon of water at a time until consistency is very smooth. Taste and adjust the seasoning.  Kitchen tip: Alternatively, you can buy classic hummus, transfer it to the food processor, add roasted beet and lemon juice then process until completely blended and smooth.
  2. Make the coleslaw: Slice cabbage finely with a sharp knife. Transfer to a bowl. For the dressing, mix equal amount of Greek yogurt, mayo, 1 tablespoon of apple cider vinegar, a teaspoon of spicy sriracha or harissa, salt and a pinch of smoked Spanish paprika. Whisk until blended, then pour over the cabbage. Mix well and let sit at room temperature to soften cabbage's texture. Mix again before serving. Taste and adjust the seasoning if needed.
  3. Bake the bacon: Preheat the oven to 400 F. Place a baking rack onto the baking sheet.  The rack promotes even baking while the fat drips onto the baking sheet thus producing crispier results. Cook the bacon for about 20 minutes. Take the bacon out and let it rest. Transfer bacon to paper towels to absorb the excess oil.
  4. To make crispy chicken: Season chicken breasts with salt. Measure flour, breadcrumbs and eggs into three separate shallow trays or bowls. Season flour with salt, pepper. Lightly press each chicken breast into flour, shaking off excess. Then dip it into eggs, and then press into breadcrumbs until fully coated. Heat vegetable oil in a large nonstick skillet over medium-high heat, until smoking hot but not simmering yet. Cook chicken breasts until golden brown, turning once, about 3 minutes per side. Transfer to a plate lined with paper towels to absorb excess oil.
  5. Make sweet potato chips: Slice sweet potato on a mandoline thinly. Cook the chips in the same oil in batches for about 2 minutes. Transfer with a slotted soon onto the paper towels. Season with salt and spice while still hot.
  6. Toast the buns: Toast sesame buns in a non-stick pan with a little bit of butter until nicely browned.
  7. To assemble, smear the beet hummus onto the buns.Top with crispy chicken and spoonful of coleslaw. Place two bacon strips and add few thinly slices of chili pepper if desired. I also like to add micro green on top then close everything with sesame crusted top bun.

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