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Fried chicken burgers

Easier than you might think to prepare, our spicy fried chicken burgers make the ultimate weekend treat. Dip and dunk in flour, egg and breadcrumbs, then fry until crisp and golden on the outside and juicy on the inside. Layer up with crunchy lettuce, homemade slaw, jalapeños and sriracha mayo, then dig in.

Time

40 mins

Serves

2

Difficulty

Medium

Ingredients

• Field & Flower Chicken Fillet Burger in Shepton Rub (250g)
• 1 x egg
• 50g panko breadcrumbs
• 50g plain flour
• 2 x milk or brioche buns
• 1 x red onion
• ½ a red cabbage
• Pickled jalapeños
• Sriracha mayo
• 1 x lime
• Vegetable oil for frying
• Gem lettuce to serve

Instructions

1. To start make a simple slaw. Finely slice the red cabbage and red onion, add a squeeze of fresh lime juice, and then season. Give the slaw a good mix and set to one side.

2. Set up three separate bowls with the flour, beaten egg and breadcrumbs. First cover the fillets in the flour, then the egg, and finally the breadcrumbs.

3. Heat the vegetable oil in a deep frying pan. Once hot (around 180°C if you have a temperature probe) fry the fillets until golden. This will take around 2-3 minutes each side. Once cooked, remove from the oil and set to one side. You might have to do this in batches.

4. Build your burger with the slaw, pickles, jalapeños, sriracha mayo and chicken fillet burgers.