This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Yield: 4
SMF Kitchen
@smfchicken
00:20
Prep
00:20
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken Fried Chicken Burger with Honey Mustard Coleslaw
4 tablespoons
Mayonnaise
1 1/2 tablespoons
Dijon mustard
1 tablespoon
Honey
2 teaspoons
Lemon juice
1/2 teaspoon
Salt
1/4 teaspoon
Ground black pepper
Bag of pre-shredded coleslaw mix with carrots
1 1/2 cups
All purpose flour, divided
1
Egg
1/4 cup
Buttermilk
1 teaspoon
Hot sauce (optional)
1 teaspoon
Salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Garlic powder
1/2 teaspoon
Celery salt/ground celery seed
1 teaspoon
Dried thyme
1 teaspoon
Paprika
1 teaspoon
Baking powder
Springer Mountain Farms Fresh Chicken Burgers
Vegetable oil for frying
4
Brioche buns toasted
4 slices
Gouda cheese
Green leaf lettuce
Candied jalapenos/fresh jalapenos (optional)
- Add mayonnaise, mustard, honey, lemon juice, salt and pepper to a medium bowl and whisk until combined.
- Dump pre-shredded coleslaw mix into dressing and toss to coat evenly.
- Taste and adjust with more salt if needed; set aside until assembling burgers.
- Create a 3 compartment breading station using shallow bowls next to stove top and frying pan: bowl 1 - add 1/2 cup flour; bowl 2 - add egg, buttermilk and hot sauce and mix well with a fork; bowl 3 - add remaining flour, salt, pepper, garlic powder, celery salt, thyme, paprika and baking powder and mix well with a fork.
- Heat vegetable oil in a frying pan (about 2 inches of oil so that it will cover burger about 2/3 of the way up the sides when added to the pan) over medium high heat.
- While oil is heating, lightly coat each burger in the plain flour, then dip into the egg mixture before placing into the seasoned flour bowl
- Gently add to the heated oil and fry on both sides until burgers are a gold brown and internal temperature reaches 165°F; about 6-8 minutes per side (Be careful when flipping breaded burgers in hot oil!).
- Toast brioche buns while chicken burgers are cooking (400°F for about 5 minutes).
- To assemble the chicken fried chicken burgers, place a slice of cheese on the bottom of the bun, top with lettuce pieces, add chicken fried chicken burger and sliced jalapenos, add a heaping fork full of honey mustard coleslaw and finally add the top part of the bun.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Fried Chicken Burger with Honey Mustard Coleslaw
SMF Kitchen
@smfchicken
Yield: 4
00:20
Prep
00:20
Cook
00:40 Total Time
Ingredients
Directions
Chicken Fried Chicken Burger with Honey Mustard Coleslaw
4 tablespoons
Mayonnaise
1 1/2 tablespoons
Dijon mustard
1 tablespoon
Honey
2 teaspoons
Lemon juice
1/2 teaspoon
Salt
1/4 teaspoon
Ground black pepper
Bag of pre-shredded coleslaw mix with carrots
1 1/2 cups
All purpose flour, divided
1
Egg
1/4 cup
Buttermilk
1 teaspoon
Hot sauce (optional)
1 teaspoon
Salt
1 teaspoon
Ground black pepper
1/2 teaspoon
Garlic powder
1/2 teaspoon
Celery salt/ground celery seed
1 teaspoon
Dried thyme
1 teaspoon
Paprika
1 teaspoon
Baking powder
Springer Mountain Farms Fresh Chicken Burgers
Vegetable oil for frying
4
Brioche buns toasted
4 slices
Gouda cheese
Green leaf lettuce
Candied jalapenos/fresh jalapenos (optional)
- Add mayonnaise, mustard, honey, lemon juice, salt and pepper to a medium bowl and whisk until combined.
- Dump pre-shredded coleslaw mix into dressing and toss to coat evenly.
- Taste and adjust with more salt if needed; set aside until assembling burgers.
- Create a 3 compartment breading station using shallow bowls next to stove top and frying pan: bowl 1 - add 1/2 cup flour; bowl 2 - add egg, buttermilk and hot sauce and mix well with a fork; bowl 3 - add remaining flour, salt, pepper, garlic powder, celery salt, thyme, paprika and baking powder and mix well with a fork.
- Heat vegetable oil in a frying pan (about 2 inches of oil so that it will cover burger about 2/3 of the way up the sides when added to the pan) over medium high heat.
- While oil is heating, lightly coat each burger in the plain flour, then dip into the egg mixture before placing into the seasoned flour bowl
- Gently add to the heated oil and fry on both sides until burgers are a gold brown and internal temperature reaches 165°F; about 6-8 minutes per side (Be careful when flipping breaded burgers in hot oil!).
- Toast brioche buns while chicken burgers are cooking (400°F for about 5 minutes).
- To assemble the chicken fried chicken burgers, place a slice of cheese on the bottom of the bun, top with lettuce pieces, add chicken fried chicken burger and sliced jalapenos, add a heaping fork full of honey mustard coleslaw and finally add the top part of the bun.
