It was only a few years ago when I actually fell in love with chicken burgers. I know some people have come to the conclusion that they’re usually pretty dry and are not as juicy as beef burgers, but that is definitely not the case with this burger.

 It has a bit of a spicy kick to it, it’s crunchy, and it has a slaw that really takes it to the next level!You can make the chicken ahead of time, but make sure you add the slaw just before you serve, otherwise the crunchiness of the chicken will be lost. If your tongue can’t handle heat, feel free to reduce the amount of chilli in the coleslaw, though the chilli does add the extra flare to the burger.

Yield:5 burgers
Time: 1h 30 min
Side dish


  • 5 hamburger rolls
  • 5 lemon wedges
  • Oil for deep frying
  • 4 tablespoons butter/margarine
  • ½  red onion sliced

For the chicken:
  • 5 boneless chicken breasts
  • 1 ½  cups buttermilk
(For the coating)
  • 1 ½  cups plain flour 
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 2 tsp cayenne pepper
  • 2 tsp chilli powder(optional)
  • 2 tsp garlic powder
For the coleslaw:
  • 2  cups shredded cabbage
  • 2 medium sized carrots (one grated)
  • 8 tablespoons mayonnaise
  • 1 tsp chilli sauce
  • 2 tsp Worcestershire sauce
  • 1 tablespoon tomato sauce
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 ½ tsp castor sugar
  • 1 medium sized green pepper sliced
  • 1 red onion sliced

  1. Place the buttermilk in a bowl and add 1 teaspoon of black    pepper, garlic powder, chilli powder and cayenne pepper and make sure they are well combined.
  2. Place the chicken inside the bowl with the buttermilk and make sure it is well coated. Cover the bowl with cling wrap and place it in the fridge for at least 30 minutes.
  3. In the meantime, add the ingredients for the coleslaw to a bowl, excluding the shredded cabbage, sliced red onion, green pepper and grated carrots. 
  4. Mix all the ingredients till everything is well combined. Add the cabbage, grated carrots, sliced red onion and half of the green pepper slices to the bowl and make sure that they are well coated. Cover the bowl and put it aside for later.
  5. Place the plain flour and all the other ingredients for the coating in a bowl and mix.
  6. After 30 minutes, heat up the oil in a deep frying pan and remove the chicken from the fridge.
  7. When the oil is very hot remove the chicken from the bowl and place it in the bowl with the coating. Make sure it is completely coated and immediately place it in the hot oil.
  8. Fry for about 5-8 minutes on each side till the chicken is golden brown and crispy.
  9. Remove the chicken from the pan and let it cool on making sure all the excess oil has dripped off (you can pat it dry with a paper towel to ensure that you’ve entirely gotten rid of all the excess oil).
  10. Melt the butter in a non-stick skillet and slice the hamburger rolls in half.
  11. To assemble, place a ¼ of the coleslaw on the bottom half of each hamburger roll and then place one piece of the fried chicken there. Place another ¼ of the coleslaw on top of the fried chicken and then place your other roll on top. 
  12. Repeat the procedure with the other burgers. 
  13. Place two lemon wedges on each serving plate and a few green pepper slices, carrot shavings (you may use a potato peeler to make these, by just shaving the carrot straight down) and a few red onion slices around the burgers in a stylish manner.
  14. Your burgers will be ready to dive into!