Ingredients
Marination
- Chicken 1 kg
- Thick yogurt 1/2 cup
- Water 1/2 cup
- White vinegar 1 tbsp
- Salt to taste
- White pepper powder to taste
- Garlic powder one teaspoon
Coating
- Plain flour 1.5 cups
- Salt one teaspoon
- Black pepper powder to taste
- Baking powder one teaspoon
- Paprika powder 1.5 teaspoon
- Garlic powder 1/2 teaspoon
- Oregano 1/2 teaspoon
- Dried basil 1/ 2 teaspoon (optional)
Honey Mustard Coleslaw
- Carrot 1/2 cup, grated
- Purple cabbage 1/2 cup, grated
- Mayonnaise 2 tbsp full
- Mustard paste 1 tbsp
- Honey 1 tsp
- Salt to taste
Assembly
- Big buns 6
- Cheese slices 6
- Lettuce leaves 6
- Ketchup
Preparation
- Marination: Pound the chicken pieces and cut into burger size chunks.
- In a bowl, mix yogurt, water, vinegar, salt, white pepper and garlic powder.
- Allow to stand for 5 minutes and then add to the chicken pieces. Mix well, cover and marinate for 1 hour at least.
- Coating: Mix all the coating ingredients in a big bowl and keep aside.
- Honey mustard coleslaw: Mix all the ingredients. Taste the salad and adjust if needed.
- Frying: Dredge the chicken pieces in coating and place on a tray. Coat all the pieces.
- Heat oil in a wok and add chicken pieces are medium to low flame.
- Fry until cooked through.
- Take out and arrange in a tray. Place cheese slices on the pieces and bake in the oven at 200°C for 2 minutes using upper rod until the cheese has just melted.
- While the cheese is melting, Cut the buns into half.
- On top side of the bun, apply ketchup.
- On lower side, place a lettuce leaf and top with coleslaw.
- Take the chicken out of the oven and place on top of the coleslaw.
- Put the ketchup part on the burgers.
- Enjoy!
Crunchy Chicken Burgers with Coleslaw
Ingredients
Marination
- Chicken 1 kg
- Thick yogurt 1/2 cup
- Water 1/2 cup
- White vinegar 1 tbsp
- Salt to taste
- White pepper powder to taste
- Garlic powder one teaspoon
Coating
- Plain flour 1.5 cups
- Salt one teaspoon
- Black pepper powder to taste
- Baking powder one teaspoon
- Paprika powder 1.5 teaspoon
- Garlic powder 1/2 teaspoon
- Oregano 1/2 teaspoon
- Dried basil 1/ 2 teaspoon optional
Honey Mustard Coleslaw
- Carrot 1/2 cup grated
- Purple cabbage 1/2 cup grated
- Mayonnaise 2 tbsp full
- Mustard paste 1 tbsp
- Honey 1 tsp
- Salt to taste
Assembly
- Big buns 6
- Cheese slices 6
- Lettuce leaves 6
- Ketchup
Instructions
- Marination: Pound the chicken pieces and cut into burger size chunks.
- In a bowl, mix yogurt, water, vinegar, salt, white pepper and garlic powder.
- Allow to stand for 5 minutes and then add to the chicken pieces. Mix well, cover and marinate for 1 hour at least.
- Coating: Mix all the coating ingredients in a big bowl and keep aside.
- Honey mustard coleslaw: Mix all the ingredients. Taste the salad and adjust if needed.
- Frying: Dredge the chicken pieces in coating and place on a tray. Coat all the pieces.
- Heat oil in a wok and add chicken pieces are medium to low flame.
- Fry until cooked through.
- Take out and arrange in a tray. Place cheese slices on the pieces and bake in the oven at 200°C for 2 minutes using upper rod until the cheese has just melted.
- While the cheese is melting, Cut the buns into half.
- On top side of the bun, apply ketchup.
- On lower side, place a lettuce leaf and top with coleslaw.
- Take the chicken out of the oven and place on top of the coleslaw.
- Put the ketchup part on the burgers.
- Enjoy!