CRISPY CHICKEN BURGERS WITH PARMESAN SLAW AND SPICY MAYO

I’m so excited to share these with you. I was meant to post a vego recipe today (which I’m also super excited about) and these tomorrow but these are like, everything. So I’m sharing early. Crispy chicken burgers. Crispy chicken burgers are one of my favourite indulgences. But these one’s aren’t fried, and are filled with light and tasty slaw and a spicy sauce. If you choose a gluten free bun they’re also GLUTEN FREE. And full of goodness thanks to the crunchy almond coating on them.

I love the crunchy coating on this chicken. it’s full of protein from the chickpeas and almonds and both give it a nutty taste that’s delicious with the parmesan slaw. Plus there’s nothing better then biting into soft burger bun, crispy chicken and crunchy slaw.

I got my burger buns from my local bakery (Northcote Bake Shop) because I wanted excellent bread but you could use whatever your favourite is. If you want to take the healthy up another notch and feel like getting a little experimental you could try making these broccoli buns.

The parmesan laced slaw and spicy mayo bring this burger together. Having only a few things in the burger also lets all the ingredients shine and I love that. You could also put pickles in there too, or radish and avocado would be yummy if you ahve them on hand. But all you need is the chicken, slaw and sauce and you’ve got a simple and winning combination.

If your 1/4 cabbage was bigger than mine and you have leftover cabbage then make fried rice or okonomiyaki with it. Waste not, want not!

Serves 6 

Ingredients

Chicken

2 chicken breasts (500g)
1/4 cup chickpea flour
1/4 tsp cayenne pepper
Salt and pepper
1 egg
1 1/3 cup almonds
1/4 cup freshly grated Parmesan

1 Tbs Olive oil

Slaw

1/4 green cabbage (approx 4 cups finely sliced)

1/2 cup finely chopped flat leaf parsley

1/4 cup parmesan

1/2 tsp black pepper

pinch of salt

1 tbs lemon zest

2 Tbs lemon juice

1 tsp olive oil

Mayo

3 Tbs natural yoghurt

1 Tbs mayo

1 tsp dijon mustard

1/2 tsp sirarcha

 

6 burger buns.

 

Directions

Preheat oven to 180 degrees celsius.

Using a heavy object, beat chicken breast until .5cm thick. Slice into 3 pieces for each breast. Roughly the size of your buns.

Place egg in one bowl and beat lightly with 2 Tbs of water. In another bowl combine 1/2 cup chickpea flour, cayenne pepper and ass salt and pepper.

Use a food processor to process almonds until they resemble coarse almond meal. In a 3rd bowl combine the almond meal, extra chickpea flour, Parmesan and parsley.

Coat each chicken piece in the chickpea flour mix, dunk in egg and then coat well in almond mixture. Lay on a tray and repeat until all chicken pieces are coated.

Heat oil in a heavy based fry pan on medium high heat. Place chicken pieces in the pan and fry for 2-3 minutes until lightly coloured and turn. Fry for a further 2-3 minutes then remove and place on a rack in the oven. Cook for 15 minutes at 180 degrees.

Meanwhile make the slaw:

Shred cabbage and toss with other ingredients. Set aside.

Make the mayo:

Combine all ingredients and whisk together, taste and add more chilli sauce if necessary.

Assemble:

If your bruger buns are fresh sourdough buns then toasting will be unnecessary, if they’re not toast them under the grill in your oven for a minute to crisp up. Place Slaw on the bottom. Top with a piece of chicken and then spread mayo on the top bun before popping it on top. Serve with pickles and some parsnip or sweet potato fries.

HH. x

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