Buttermilk Chicken Burger with Jalapeño Slaw

Who can resist a double dipped buttermilk-battered and fried piece of chicken. Add a Kaiser roll and a topping of Jalapeño and pickled onion slaw and you've got a superstar sandwich.

Course Main Course Sandwiches

Cuisine American

Prep Time 15

Cook Time 16

Resting Time 30

Total Time 1 1

Servings

Calories 463kcal

Author Lea Ann Brown

Ingredients

For The Jalapeno Slaw
1/2 cup red wine vinegar divided
1 teaspoon Dijon mustard
2 Tablespoons olive oil
1 medium onion red or sweet, thinly sliced
2 cups green cabbage finely shredded
1 large jalapeno pepper thin sliced
salt and pepper to taste
For The Buttermilk Chicken Burger
1 cup buttermilk
salt and pepper to taste to taste
1 cup flour
½ teaspoon New Mexico Red Chile Powder or Cayenne
8 ounces boneless skinless chicken breast 2 4-ounce chicken breasts
1/4 Cup Canola oil for frying
2 Hamburger buns

Instructions

For The Jalapeno Slaw
Whisk 1 1/2 teaspoons of the vinegar, the mustard, salt, and pepper in a large bowl.
Slowly drizzle in olive oil, whisking constantly, until vinaigrette is emulsified.
Pour the remaining vinegar over the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar.
Add onion, shredded cabbage, jalapeno peppers, salt and pepper to the bowl of the reserved vinaigrette. Stir well so that the dressing coats the ingredients. Cover the slaw with plastic wrap and chill until ready to use.
For The Buttermilk Chicken Burgers
Add salt and pepper and chicken breasts to buttermilk. Stir well, cover with plastic wrap and chill for 1 hour in the refrigerator.
In the meantime, whisk flour, chile powder, salt, and pepper in a shallow bowl.
Heat 2" canola oil in a large saucepan until a deep-fry thermometer reads 325°.
Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour.
Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt.
To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and and then add the top bun.

Notes

Variations: Instead of jalapeno slaw, top burger with Jalapeno Aioli.

Use an instant read digital thermometer to make sure the chicken has an internal temperature of 165 degrees. Insert the thermometer into the thickest part of the breast, inserting it only half way through. If you insert the thermometer too far and it reaches the bottom of the pan, the heat from the pan will cause an inaccurate reading.

If you don't have buttermilk, simply add 1 Tablespoon lemon juice to one cup of milk. Let it sit for about 10 minutes before proceeding with recipe.

Nutrition