Fried chicken burger

Ingredients

• 360 ml (1½ cups)repollo
• ½zanahoria rallada
• 60–75 ml (4–5 cucharadas)Mayonesa Casera Gourmet
• 25 g (2 cucharadas)azúcar granulada
• 30 ml (2 cucharadas)vinagre de manzana
• al gustoSal de Mar Gourmet
• al gustoMix Pimientas Gourmet
• 2–3pechugas de pollo
• al gustoSal de Mar Gourmet
• al gustoMix Pimientas Gourmet
• 1huevo
• 1 sobreBase para Pollo Crispy Gourmet
• abundanteSalsa Barbecue Honey Gourmet
• 3panes de papa
• al gustoMayonesa Casera Gourmet
• al gustopepinillos en rodajas

Instructions

1. 1

   Mix the coleslaw

   Combine the cabbage, grated carrot, mayonnaise, sugar, apple cider vinegar, salt and pepper. Refrigerate the coleslaw while you prepare the chicken.

2. 2

   Season the chicken

   Season the chicken breasts with salt and pepper to taste.

3. 3

   Coat in egg

   Beat the egg in a bowl, add the chicken and turn it until fully coated.

4. 4

   Add the coating

   Coat the chicken thoroughly in the crispy chicken mix, then set it aside.

5. 5

   Fry until crisp

   Heat oil to 170°C and fry the chicken for 5–10 minutes, depending on its size, until golden and crisp.

6. 6

   Add barbecue sauce

   Put the honey barbecue sauce in a bowl. As soon as the chicken comes out of the oil, coat it generously with the sauce, or brush the sauce over it instead.

7. 7

   Toast the buns

   Spread butter on the cut sides of the potato buns and toast them in a hot frying pan until golden.

8. 8

   Build the burgers

   Spread mayonnaise on the buns and layer in the crispy chicken, coleslaw and sliced pickles. Serve straight away.

What is a fried chicken burger?

This American-style sandwich pairs a breaded, deep-fried chicken breast with a soft bun and crisp toppings. Fried chicken sandwiches have many regional variations, but the contrast between crunchy chicken and cool, creamy slaw is a familiar favourite.

Here, honey barbecue sauce adds a sweet, smoky coating, while the pickles bring a sharp, briny note. The potato buns are toasted to give the filling a warm base that is less likely to turn soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 920 calories, 48g protein, 91g carbs, 40g fat.

The potato bun, coating and sugar in the slaw contribute most of the carbohydrates; mayonnaise, frying oil and sauce contribute much of the fat. Chicken and egg provide most of the protein. Pair the burger with a green salad or extra vegetables for a more balanced plate.

The coleslaw balance

Cabbage: Slice it finely so it is easy to bite through in the sandwich. Grated carrot adds sweetness and colour without overwhelming the cabbage.

Dressing: Mayonnaise makes the slaw creamy, while apple cider vinegar and sugar provide a sweet-and-tangy balance. Chilling it while you cook gives the flavours time to come together.

Getting an even coating

Egg: Turn each piece of chicken in the beaten egg so the dry coating has an even surface to cling to. Let any excess egg drip back into the bowl before coating.

Crispy mix: Cover the chicken all over and press the coating gently into place. A thorough, even layer helps the crust cook consistently.

Frying and doneness

Oil temperature: Bring the oil to 170°C before adding the chicken. If it is too cool, the coating can absorb more oil; if it is too hot, the outside may brown before the chicken is cooked through.

Timing: Fry for 5–10 minutes, as the recipe directs, depending on the size of the chicken pieces. The coating should be golden and crisp, and the chicken should be fully cooked in the centre.

Sauce while the chicken is hot

Coating: Toss the chicken in the honey barbecue sauce immediately after frying so the warm crust takes on the flavour. For a lighter coating that leaves more crunch, brush the sauce over the chicken instead.

Assembly: Toast the buttered buns until golden, then build the burgers just before serving. This keeps the bread from sitting too long under the sauced chicken and slaw.

What to serve with it

Fresh sides: A green salad or crunchy vegetable sticks bring a lighter, fresh contrast to the rich burger. Serve the slaw in the sandwich or offer any extra on the side.

Warm sides: Oven-baked chips or roasted potatoes make the meal more substantial. Keep additional sauces on the side so the toasted buns stay intact.

Recipe notes & tips

• Chill the coleslaw while preparing the chicken so it is cool when the burger is assembled.
• Keep the chicken pieces a similar size to help them cook in a similar amount of time.
• Use a thermometer to bring the frying oil to 170°C before cooking.
• Let excess egg drip off before adding the crispy coating.
• Brush on the barbecue sauce if you want to preserve more of the crust's crunch.
• Toast the buns shortly before serving so they are still warm.

Variations

• Make it hotter: Add chilli sauce or a pinch of chilli flakes to the barbecue sauce.
• Add lettuce: Layer in crisp lettuce for extra freshness and crunch.
• Change the pickles: Use sliced gherkins or pickled red onion for a different sharp note.
• Use a different bun: Serve the chicken in a brioche-style or seeded bun instead.
• Make a slaw swap: Replace some of the cabbage with finely sliced red cabbage.

Common mistakes to avoid

• Uneven chicken pieces: They may cook at different speeds; make the pieces similar in thickness.
• Oil at the wrong temperature: The coating can turn greasy or brown too quickly; check for 170°C before frying.
• Patchy coating: Bare spots can leave the chicken unevenly crisp; cover every side with the crispy mix.
• Saucing too early: The crust can soften while the buns are being prepared; sauce the chicken just after frying and assemble promptly.
• Overdressing the slaw: Excess dressing can make the bun soggy; mix in the listed amount gradually and keep the slaw chilled.

How to store

Refrigerate leftover chicken and coleslaw separately in covered containers and use within 2 days. Reheat the chicken in an oven or air fryer until hot to help restore its crispness; assemble the burger just before eating.

Frequently asked questions