Inspired by the flavours of southern fried chicken – the chicken is crumbed and pan-fried until golden and crispy, with a creamy honey mustard slaw and avocado, served between a fresh bun (or as a salad if that’s more your thing).
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the dressing for the slaw (store in a glass jar in the fridge)
Ingredients
- 3 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp honey
- 1 ½ Tbsp apple cider
- Pinch of salt and pepper
Method
- Add all of the ingredients to the jar and shake well to combine.
Prepare all the ingredients for the slaw excluding the onion (store together in an airtight container in the fridge)
- 1/4 red cabbage (finely sliced)
- 1 medium carrot (grated)
- ½ cup coriander (roughly chopped)
Tips
- If the chicken is crispy and golden on the outside but hasn’t quite cooked through in the centre, you can finish it off in the oven, that way the chicken will cook without burning the crumb.
- You may need to cook the chicken in batches so you can avoid over-cramming the pan when frying. Over-cramming the pan will prevent the chicken from going crispy.
Shortcuts
- Swap chicken breast for chicken tenderloin and crumb as is, note you may need a couple of tenderloins per burger.
Shortcuts
Vegetables
- You can add extra vegetables to the slaw, like finely shaved broccoli, zucchini, or capsicum.
- Swap the slaw for cos or iceberg and add a dollop of mayo and mustard to the bun.
Protein
- Add bacon.
- For a vegetarian option, swap chicken for crispy battered tofu.
Ingredients
- 300g block firm tofu
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method
- Cut through the height of the tofu, creating two thin pieces, then cut again this time in half widthwise.
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – dirst dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- Add cheese.
- Serve with your favourite barbecue sauce.
- Swap the bun for a wrap.
- For a lighter option, double the slaw, omit the bun, and serve it as a salad.
Ingredients
Chicken burger
- 450g chicken breast
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ¼ cup flour
- 2 eggs (lightly beaten)
- 1 ½ cups bread crumbs
- Olive oil for shallow frying
- Salt and pepper
Honey mustard slaw
- 3 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 ½ Tbsp apple cider vinegar
- Pinch of salt and pepper
- ¼ red cabbage (finely sliced)
- 1 medium carrot (grated)
- ½ cup coriander (roughly chopped)
- 1 small red onion (finely sliced)
Serve with
- 1 avocado (sliced)
- 4 large burger buns
Method
- Get started by preparing the chicken. Place one chicken breast at a time between baking paper, then pound with a rolling pin (or heavy object) until approx. 0.5 cm thick. Set aside and repeat with the remaining chicken breasts.
- To crumb the chicken, you’ll need three separate bowls, one for the flour, cumin and paprika, one for the eggs and the other for the breadcrumbs.
- Coat each chicken piece in the flour mixture, then the eggs and finally the breadcrumb mixture – gently pressing the breadcrumbs into the chicken. Repeat with the remaining breasts and set them aside.
- To prepare the slaw, grab a large salad bowl, add the mayonnaise, dijon mustard, honey, apple cider vinegar, salt and pepper; whisk to combine. Add the cabbage, carrot, coriander and red onion; toss to coat the vegetables in the dressing. Set aside until you are ready to assemble the burgers.
- To cook the chicken, add a generous amount of oil to a large pan over medium-high heat. Once hot, add the chicken. Cook until lightly browned on both sides and cooked through, about 5 to 6 minutes per side.
- Once everything is ready, you can assemble the burgers. To each bun, add some slaw, crispy chicken and avocado.
Variations
Vegetables
- You can add extra vegetables to the slaw, like finely shaved broccoli, zucchini, or capsicum.
- Swap the slaw for cos or iceberg and add a dollop of mayo and mustard to the bun.
Protein
- Add bacon.
- For a vegetarian option, swap chicken for crispy battered tofu.
Ingredients
- 300g block firm tofu
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method
- Cut through the height of the tofu, creating two thin pieces, then cut again this time in half widthwise.
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – dirst dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- Add cheese.
- Serve with your favourite barbecue sauce.
- Swap the bun for a wrap.
- For a lighter option, double the slaw, omit the bun, and serve it as a salad.
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