Method

1. 01

   Prepare the Chicken5 min

   Carefully slice each chicken breast horizontally to create two thinner fillets. Place each fillet between two sheets of cling film and gently pound with a rolling pin or meat mallet to an even thickness of about 1.5 cm. This ensures even cooking.

2. 02

   Season the Chicken Coating2 min

   In a shallow dish, combine the plain flour, smoked paprika, garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix thoroughly to create a seasoned coating for the chicken.

3. 03

   Coat the Chicken3 min

   Dredge each pounded chicken fillet in the seasoned flour, ensuring it's fully coated. Shake off any excess flour. Set aside on a plate.

4. 04

   Prepare the Coleslaw Vegetables5 min

   Finely shred the white cabbage and grate the carrots. Very thinly slice the half red onion. Place all prepared vegetables into a large mixing bowl.

5. 05

   Make the Coleslaw Dressing3 min

   In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and cider vinegar. Season with salt and pepper to taste. Pour this dressing over the shredded vegetables and mix well to ensure everything is evenly coated.

6. 06

   Cook the Chicken8 min

   Heat the vegetable oil in a large frying pan over a medium-high heat. Once hot, carefully add the coated chicken fillets. Fry for 3-4 minutes per side, or until golden brown, cooked through, and the internal temperature reaches 74°C.

7. 07

   Toast the Buns and Prepare Toppings4 min

   While the chicken cooks, slice the brioche burger buns in half. Lightly toast them in a dry pan, under the grill, or in a toaster until golden brown and warmed through. Slice the tomatoes into rounds and wash the cos lettuce leaves.

8. 08

   Assemble the Burgers5 min

   Spread a little mayonnaise or your preferred condiment on the toasted bun bases. Layer with a cos lettuce leaf, a slice of tomato, a cooked chicken fillet, a generous spoonful of creamy coleslaw, and finally the bun top. Serve immediately.