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fried peri-peri chicken burger

Fried peri-peri Chicken Burger

Abhipriya Raghav
Juicy and crunchy peri-peri chicken burger along with a tangy mustard coleslaw.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For marinating chicken

  • 300 grams boneless chicken breast
  • 1 cup milk
  • 1 tbsp white vinegar / lemon juice
  • 2.5 tbsp peri-peri seasoning
  • 1 tbsp red chili sauce
  • 1 tbsp capsico sauce
  • 1.5 tbsp garlic paste
  • 1 whole egg
  • salt, as per taste

For the mustard coleslaw

  • 1/2 cup cabbage, shredded
  • 1 medium carrot, julienned
  • 1/2 tsp black pepper powder
  • 1 cup mayonnaise
  • 2 tsp yellow mustard paste
  • salt, as per taste

For the peri-peri mayonnaise

  • 1/2 cup mayonnaise
  • 1 tbsp peri-peri seasoning

To coat and fry the chicken

  • 1 cup all-purpose flour / maida
  • 1/2 cup corn flour
  • 2 tbsp peri-peri seasoning
  • 1/4 tsp black pepper powder
  • salt, as per taste
  • oil, to fry the chicken

To assemble the burger

  • burger buns
  • cheese slices
  • lettuce leaves

Instructions
 

Marinating the chicken

  • Cut all the thick pieces of the chicken horizontally into half or pound it using a meat pounder.
    fried peri-peri chicken burger
  • In a mixing bowl, add milk and vinegar and let it sit for 5 minutes. To this, add the rest of the ingredients mentioned under 'For marinating the chicken', except for the chicken and the egg. Whisk everything well.
    fried peri-peri chicken burger
  • Add the chicken pieces to the marinade.
    fried peri-peri chicken burger
  • Break open an egg and mix well. Let it marinate for 4 hours or overnight in the refrigerator.
    fried peri-peri chicken burger

To make the mustard coleslaw

  • In a mixing bowl, take all the ingredients listed under 'For the mustard coleslaw' and mix well. Set aside until further use.
    fried peri-peri chicken burger

To prepare the peri-peri mayo

  • In a bowl, mix the mayonnaise and the peri-peri seasoning and keep it aside.
    fried peri-peri chicken burger

Coating and frying the chicken

  • Heat oil in a kadai or a pan on medium heat, to fry the chicken.
    fried peri-peri chicken burger
  • In a wide plate or a bowl, add the all-purpose flour / maida, corn flour, pepper powder, peri-peri seasoning and salt as required. Mix everything well.
    fried peri-peri chicken burger
  • Take a piece of chicken and coat it in the flour mixture. Repeat for all the pieces and set aside.
    fried peri-peri chicken burger
  • Take the flour coated chicken and dip it in the buttermilk mixture and then coat it again in the flour mixture.
    fried peri-peri chicken burger
  • Fry the chicken pieces in the oil until golden-brown on all sides.
    fried peri-peri chicken burger
  • Drain the chicken pieces onto a plate and set aside. Fry the rest of the chicken pieces in the same manner in batches.
    fried peri-peri chicken burger

Assembling the burger

  • Slit the burger buns into half and toast them slightly on a tawa.
    fried peri-peri chicken burger
  • To assemble the burger, add some coleslaw on the bottom half of the burger bun.
    fried peri-peri chicken burger
  • Place a piece of the fried chicken on top of the coleslaw, followed by the cheese slice and then another fried chicken piece.
    fried peri-peri chicken burger
  • Place some lettuce leaves on top and then add the peri-peri mayo to the top half of the burger bun. Place both together.
    fried peri-peri chicken burger
  • Serve the burger with popcorn chicken, french fries and coke on the side.
    fried peri-peri chicken burger

Notes

  • You can use normal buttermilk in the place of milk and vinegar.
  • If you do not have capsico sauce, replace it with red chili sauce.
  • Use any store-bought peri-peri seasoning.
  • Use any store bought yellow mustard paste for the coleslaw. If not, you can also blend some mustard seeds and use that paste too.
  • Double coating the chicken pieces gives a crispy outer layer. It is optional and the chicken pieces can be coated only once.
  • `Use two cheese slices for cheesy burgers.
  • I have stuffed the burger buns with two pieces of fried chicken. You can limit to one also.
  • Fry the chicken pieces in medium hot oil to ensure even cooking. Too hot oil will under-cook the chicken and less hot oil will result in soggy and oily chicken pieces.
  • Do not overcrowd the pan or the kadai while frying the chicken pieces.
Keyword american, breakfast, burger, chicken, coleslaw, fried chicken, fried peri-peri chicken, peri-peri