Fried peri-peri Chicken Burger
Abhipriya Raghav
Juicy and crunchy peri-peri chicken burger along with a tangy mustard coleslaw.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
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
Marinating the chicken
Cut all the thick pieces of the chicken horizontally into half or pound it using a meat pounder.
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.
Add the chicken pieces to the marinade.
Break open an egg and mix well. Let it marinate for 4 hours or overnight in the refrigerator.
To make the mustard coleslaw
To prepare the peri-peri mayo
Coating and frying the chicken
Heat oil in a kadai or a pan on medium heat, to fry the chicken.
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.
Take a piece of chicken and coat it in the flour mixture. Repeat for all the pieces and set aside.
Take the flour coated chicken and dip it in the buttermilk mixture and then coat it again in the flour mixture.
Fry the chicken pieces in the oil until golden-brown on all sides.
Drain the chicken pieces onto a plate and set aside. Fry the rest of the chicken pieces in the same manner in batches.
Assembling the burger
Slit the burger buns into half and toast them slightly on a tawa.
To assemble the burger, add some coleslaw on the bottom half of the burger bun.
Place a piece of the fried chicken on top of the coleslaw, followed by the cheese slice and then another fried chicken piece.
Place some lettuce leaves on top and then add the peri-peri mayo to the top half of the burger bun. Place both together.
Serve the burger with popcorn chicken, french fries and coke on the side.
- 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