Ahh, so excited to share this burger with you guys!! I think this is my first “fried” anything recipe on my blog and it was so worth the time and effort. We shouldn’t be eating deep fried foods everyday, but once in a while I crave a nice juicy piece of fried chickennnn!! I am human after all.
The best part of this burger is how JUICY the chicken is! When you order fried chicken burgers at most restaurants- you get this giant thick piece of bland chicken- so of course I set out to do the opposite. I soak the chicken breasts in buttermilk and spices which makes it tender and adds a ton of flavor. I only let mine soak for about 3 hours but next time I’ll do it even longer since the results were phenomenal.
The slaw that you see piled on top of the juicy patty is absolutely finger licking good. When I eat a burger- I like the sauce to be drippin down my hands- that’s how I know its good! My show stopper ingredient in the slaw is definitely the pickled jalapeño juice! This will be a game changer if you’ve never added this. Pickled jalapeños and its juice has such a delicious flavor and adds just the right amount of acidity without being over powering!
If you actually just omit the cabbage from the slaw recipe- what you get is an amazing burger sauce or just a great universal condiment to keep in your fridge at all times!
Hope you all enjoy this!! Happy Eating 🙂
Fried Chicken Burgers with Pickled Jalapeño Slaw
Yield 3 Burgers
3 boneless skinless chicken breasts, pounded to even thickness.
canola oil for frying
1 cup buttermilk
1 tsp paprika
1tbsp garlic powder
1 tbsp cumin
2 tsp onion powder
salt & black pepper
few dashes hot sauce (I use Cholula)
Combine the following and let sit for about 10 minutes:
2 cups shredded cabbage (red and/or white cabbage)
2/3 cup mayo (preferably Hellman's)
2 garlic cloves, minced or grated
2 tsp paprika or cayenne powder
1/4 cup roughly chopped pickled jalapenos
1/4 cup pickled jalapeno juice
1/4 cup finely chopped cilantro
1/2 tsp cumin
Combine the following:
1.5 cups all purpose flour
1 tbsp garlic powder
salt & pepper
Note: After pounding chicken breasts, cut them so they are slightly larger than your burger buns. Keep the leftover pieces and fry them as chicken tenders.
- Combine the ingredients for the buttermilk marinade and add in chicken breasts in a deep container with tight fitting lid. Refrigerate for 3 hours or upto 24 hours.
- Remove chicken from fridge and let it come to room temperature.
- Heat a large wide skillet over medium high heat and fill until oil is about 1.5 inches high.
- Using tongs, take chicken breasts one by one from the buttermilk mixture and dredge in flour mixture, back into the buttermilk mix, back again in the flour mixture and then into the hot oil.
- Cook the chicken breasts for about 8-12 minutes, flipping once in between until both sides are golden brown. Adjust heat to lower settings if chicken is browning too quickly.
- Once chicken breasts are cooked, remove from skillet and place on baking rack.
- Assemble burger by placing chicken breasts on the bottom layer of the bun, topping with the slaw and placing the top bun on top of the slaw. Add any other burger toppings like onions, tomatoes or cheese as you like.