Crispy Panko Chicken Burger With Honey Mustard Dressing Recipes

CRISPY CHICKEN BURGER WITH HONEY MUSTARD COLESLAW

Steps:

• Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.
• Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
• Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.
• Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.
• Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.
• Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

NEELY'S CRISPY PANKO CHICKEN TENDERS AND HONEY MUSTARD SAUCE

Steps:

• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
• Honey Mustard:
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoons lemon juice
• Salt and pepper.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.