Categories
 30Mins Prep Time |
 30Mins Cook Time |
 Skill Level |
burgers
Ingredients
For the chicken
- 50 grams Breadcrumbs
- 1½ teaspoons ground coriander
- 1½ teaspoons Ground fennel seeds
- 1 egg
- 50 grams Plain Flour
- 2 Chicken Breasts
- 1 tablespoon Sunflower Oil
For the slaw
- ½ Small red cabbage, shredded or grated
- ½ Carrot Grated
- ½ Red Onion Thinly sliced
- ½ Red Chilli Finely chopped
- 1 tablespoon Mayonnaise
For the buffalo dressing
- 30 grams Butter
- 4 tablespoons Chilli sauce
- 2 tablespoons Worcestershire sauce
- 1½ tablespoon White wine vinegar
- 50 millilitres Buttermilk
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Barbecue sauce
- 4 Burger baps
Cooking Instructions
- To make the buffalo sauce, mix together all the ingredients, except for the buttermilk, in a saucepan. Bring to a simmer and stir well. Allow to cool completely and add the buttermilk. Cover and leave in the fridge until ready to serve.
- To make the slaw, mix together all the ingredients until thoroughly combined. Cover and leave in the fridge until ready to serve.
- Preheat the oven to 180C/160C Fan/Gas 4.
- To make the chicken, mix together the breadcrumbs, coriander and fennel seeds in a bowl. Put the flour and the beaten egg in separate bowls. Dredge each piece of chicken in the flour and shake off the excess. Dip the chicken in the egg and then cover with the seasoned breadcrumbs.
- Heat the oil in a frying pan and fry the chicken until golden-brown on both sides. Transfer to a baking tray and bake in the oven for 8–10 minutes or until the chicken is cooked through and there are no traces of pink.
- To serve, spoon a generous helping of the slaw onto the bottom halves of the toasted buns. Spread a spoonful of the buffalo dressing over the cut sides of the top halves. Put the chicken on top of the slaw and add the top bun.