“Imagine chicken breasts dipped in a rich beer batter (pause) then fried until golden and crispy (pause) then stacked between a warm, toasted bun (wait for it…) and topped with a creamy, coleslaw for an extra crunch and added sweetness. How does that make you feel?” – Chef Noel Cunningham, Cuisine by Noel
- 2 chicken breasts sliced in two
- Salt and pepper
- 1 egg
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 tsp. paprika
- Vegetable oil for frying
- 1 cup beer
- 4 burger buns sliced in half
- 1 Tbsp. butter
- For the Coleslaw:
- 1 small green cabbage core and outer leaves removed; sliced thinly
- 1/2 small red onion sliced thinly
- 1/2 medium carrot finely julienned
- 1/4 cup mayonnaise
- 2 tsp. sugar
- Salt and pepper to taste
Rinse chicken breasts pieces and place in a medium bowl; pat dry with a paper towel.
Season with paprika, salt and pepper. Whisk together egg and milk, pour over chicken and leave to marinate for 2 to 3 hours or overnight.
Make the batter: mix together flour, beer, salt, and pepper then dip chicken to coat. Place a medium frying pan filled with oil, over medium heat.
Add the chicken, and cook until golden brown, turning as needed The breast should be done in 5 to 8 minutes. Remove the chicken from the oil and place on paper towels to drain.
Make the coleslaw: add the cabbage, red onion,and carrot to a medium mixing bowl. Season with sugar, salt and pepper then add mayo and put to chill.
Assemble the sandwiches: spread butter on buns and toast in frying pan or in the oven until done. Add chicken breast then top with a spoonful of slaw and enjoy.