Crispy Chicken Burger
By Amanda Scali

Sometimes you just need to cook something that will satisfy a comfort food craving, and this Crispy Chicken burger will do just that.
 
If you feel like you are crashing and burning into the end of another year, well, this dish will help you get through it with a smile on your dial.
 
Serve it up with shoestring fries and some fresh cucumber on the side.
 
What’ll you need:
 
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:
 
⅓ 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 of gouda cheese
4 Brioche Buns - toasted
8 pieces crunchy lettuce
1-2 jalapenos - sliced
½ red onion - peeled and thinly sliced
 
 
Method:
 
Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix, cover and place in the fridge to marinate for at least 1 hour (up to overnight)
 
Preheat the oven to low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil. You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one-third full.
 
Mix 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.
 
Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
 
Make the coleslaw by using a mandolin 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.