This burger is the perfect combo of both flavours and textures ! The crispiness of the bun and the chicken perfectly pairs with the tanginess of the coleslaw and the garlic aioli!
Ingredients:
1 kg of chicken breasts
2 cups of Panko bread crumbs
2 1/2 cups of Vegetable oil (for frying)
Flour mix:
4 tbsp sweet paprika
2 tbsp oregano
1/2 tsp salt
1 tsp black pepper
1/2 tsp dried mustard powder(optional)
1 1/2 cup flour
Egg mix:
3 eggs
1/2 tsp of powdered cardamom
1 tsp salt
1 tsp grated ginger
Directions:
Using a food-safe plastic bag cover the chicken breast and pound the chicken using any heavy object (like a rolling pin) until its an even thickness.
Mix the flour and the spices together in a separate bowl.
Whisk the eggs ,cardamom,salt,and grated ginger.
Then coat the all chicken breasts in the flour mix then dip them into the eggs then cover them with the panko .
In a large pot heat the vegetable oil so it can reach a temperature of 375°C .(another way of making sure the oil is hot enough is by carefully placing a piece of bread in the oil and if the oil bubbles you can begin frying if not just heat the oil for a couple more minutes and try again).
Fry the chicken for 4 minutes per side until golden brown.
Once the chicken is cooked place them on a plate lined with paper towels to drain the oil.
Serve the chicken on a toasted Potato bun with garlic aioli (CLICK HERE FOR RECIPE),and Cole slaw (CLICK HERE FOR RECIPE)
Bon Appétit!
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