CRISPY CHICKEN BURGERS WITH RAINBOW COLESLAW, PICKLED CUCUMBER AND MAYONNAISE
The secret to delicious crispy chicken is to flatten the meat so that it cooks quicker in the oil.
Serves 6 • Preparation: 30 minutes, plus 30 minutes marinating time • Cooking time: 20 minutes
• 4 chicken breast fillets
• 250ml buttermilk
• about 15ml BBQ spice
(use your favourite)
• about 375ml self-raising flour
• oil for deep-frying
• 4 sesame rolls or bagels, sliced and toasted
• Japanese mayonnaise (Kewpie)
• rainbow coleslaw (see tip) PICKLED CUCUMBER
• 1 small cucumber, thinly sliced
• 10ml toasted sesame oil
• 15ml rice vinegar
• a large pinch of Maldon
Sea Salt Flakes
• a pinch of sugar
• a pinch of chilli flakes
1 Using a sharp knife, cut each chicken breast horizontally into 3 thin slices. Carefully flatten each slice to about 5mm thick with a meat mallet. A hole here and there in the meat is not the end of the world – it’s more important that the chicken has an even thickness.
2 Mix the buttermilk and spices and pour over the chicken. Mix well so that the chicken is coated all over with the buttermilk.
Leave for 30 minutes.
3 Place the self-raising flour in a shallow bowl and season with salt and pepper.
Dip the chicken pieces in the flour until completely coated.
4 Deep-fry the crumbed chicken in batches until golden-brown on both sides, then drain on paper towel.
5 Make the pickled cucumbers Mix all the ingredients and leave for 10 minutes.
It is at its best when the cucumbers are still crunchy.
6 Build the burgers Spread the bottom and top half of each roll with mayonnaise. Layer coleslaw, cucumber and one or two pieces of crispy chicken (depending on how hungry you are) on the bottom half of the roll; cover with the top half, and enjoy!
TIP You can make your coleslaw as fancy or as simple as you like. A classic combination of green and purple cabbage and carrots is delicious; add raw beetroot and it gets healthier, sprinkle a little fresh coriander, fresh basil or chopped spinach and you’re eating a rainbow!