Crispy Chicken Burgers with Curried Slaw
Pan-fried breaded chicken on warm buns with a creamy lettuce slaw seasoned with curry and Aleppo-style red pepper flakes.
By Moow Editorial ·
- Thin, even chicken cutlets cook through before the crust becomes too dark.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 large burgers
- Prep time: 15 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 large burgers.
- Calories: 450 kcal
- Protein: 44 g
- Carbohydrates: 35 g
- Fat: 14 g
- Sodium: 1357 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Chicken Burgers
Have these measured and ready before you begin.
- 2 hamburger buns
- 300 g (10.6 oz) boneless, skinless chicken breast
- 2 tbsp all-purpose flour
- 3 tbsp plain dry breadcrumbs
- 1 egg
- 2 teaspoons (10 ml) prepared mustard
- 3 tablespoons neutral oil, for shallow-frying
- 1 garlic clove
- 1/2 teaspoon fine salt and 1/4 teaspoon ground black pepper, for the chicken coating
Spiced Lettuce
- 3 lettuce leaves
- 1 tbsp mayonnaise
- 1/4 teaspoon fine salt, for the lettuce
- 1/8 teaspoon ground black pepper, for the lettuce
- 1/2 tsp curry powder
- 1/2 tsp pul biber or Aleppo-style red pepper flakes
Directions
1. Set up three shallow dishes: flour in the first; egg whisked with mustard and garlic in the second; breadcrumbs in the third. Divide a little of the listed salt and black pepper among the coatings, reserving the rest for the lettuce.
2. Wash, dry, and finely shred the lettuce. Mix it with the mayonnaise, curry powder, red-pepper flakes, and reserved salt and black pepper.
3. If the chicken is one thick piece, slice it horizontally into two cutlets no thicker than about 3/4 inch. Coat each cutlet in flour, egg, and breadcrumbs, shaking off excess after each coating.
4. Heat the olive oil in a skillet over medium to medium-low heat. Cook the chicken, turning every 2–3 minutes, for about 10–15 minutes total, until crisp and the center reaches 165°F (74°C).
5. Warm the buns lightly in a toaster or dry skillet.
6. Place one chicken cutlet on each bun, top with the curried lettuce, close, and serve.
Sources
Contains chicken, eggs, wheat, and mustard; mayonnaise may contain egg. Cook chicken to 165°F (74°C), wash lettuce carefully, and refrigerate components within 2 hours.