Hot honey crispy chicken burgers with blue cheese slaw
Swap the takeaway for homemade chicken burgers fresh from the air fryer. Enjoy stacked in burger buns with generous servings of our blue cheese slaw
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Prep:20 mins
Cook:15 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 449
-
fat 22g
-
saturates 9g
-
carbs 28g
-
sugars 0g
-
fibre 2g
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protein 33g
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salt 0.9g
Ingredients
- 50g plain flour
- 2 eggs , beaten
- 100g panko breadcrumbs
- 1 tbsp olive oil , plus extra for air-frying
- 1 tsp garlic granules
- 1 tsp onion granules
- 600g mini chicken breast fillets
- 2 tbsp hot honey
- 100g hard blue cheese (such as stilton), crumbled
- 2 tbsp white wine vinegar
- 40g mayonnaise
- 150g soured cream
- small handful of chives , finely chopped
- ¼ small white cabbage , finely sliced
- 2 celery sticks , finely sliced
- ½ red onion , finely sliced
- 1 small Granny Smith apple , finely chopped into matchsticks
- 4-6 burger buns , toasted
Method
First, make the slaw. Combine the blue cheese, vinegar, mayonnaise, soured cream and chives in a large bowl, and season to taste. Add the cabbage, celery, onion and apple, and toss well to coat. Set aside while you prepare the chicken.
Put the flour and eggs in two separate bowls. Put the panko in a third bowl and drizzle over the oil. Toss well, rubbing the oil into the breadcrumbs slightly, then mix in the garlic and onion granules along with a big pinch of sea salt flakes.
Pat the chicken dry using kitchen paper, then dredge in the flour, shaking off any excess. Dunk in the egg mixture, coating well before dipping in the panko and pressing well to adhere. (It’s best to use one hand for wet ingredients and one for dry.) Brush the basket of the air fryer with oil, then arrange the chicken in a single, even layer. You may need to cook in batches.
Cook for 12-15 mins at 180C, flipping once halfway, until golden and cooked through. Keep warm in a low oven while you cook the remaining chicken, if working in batches. When ready to serve, put the crispy chicken on the base of each bun and drizzle over the hot honey. Add a spoonful of the slaw and the bun tops. Serve with any remaining slaw on the side.
