Crispy Chicken & Coleslaw Burger

• Chicken breast(600 g)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• All-Purpose Flour(6 tbsp)
• Eggs(2)
• Panko(120 g)
• Rapeseed Oil(6 tbsp)
• Cabbage(300 g)
• Carrot(1)
• Mayonnaise(5 tbsp)
• Dijon Mustard(1 tbsp)
• Apple Cider Vinegar(1 tbsp)
• Honey(1 tbsp)
• Burger Buns(4)
• Potato(800 g)
• Olive oil(2 tbsp)

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into fries, toss with {Olive oil}, 1 tsp of the {Salt}, and 1/2 tsp of the {Black pepper}, then spread out on a large tray.

   ~6 min

2. 2

   Bake the fries for 25 minutes, turning halfway, until golden and crisp at the edges.

   ~25 min

3. 3

   Meanwhile, finely shred the {Cabbage} and grate the {Carrot}. Mix with the {Mayonnaise}, {Dijon Mustard}, {Apple Cider Vinegar}, and {Honey} until evenly coated. Set aside.

   ~5 min

4. 4

   Slice the {Chicken breast} horizontally into 4 even fillets. Season with the remaining {Salt}, remaining {Black pepper}, {Paprika}, and {Garlic powder}. Put the {Flour} in one bowl, beat the {Eggs} in another, and place the {Panko Breadcrumbs} in a third. Coat each fillet in flour, egg, then panko.

   ~5 min

5. 5

   Heat the {Vegetable oil} in a large frying pan over medium heat. Cook the crumbed chicken for 4 minutes per side until golden and cooked through.

   ~8 min

6. 6

   Split and lightly toast the {Burger Buns}. Fill each bun with a crispy chicken fillet and a generous pile of slaw. Serve straight away with the fries alongside.

   ~3 min