“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
1/4 cup milk
1 cup all-purpose flour
1 tsp. paprika
Vegetable oil (for frying)
1 cup beer
4 burger buns (sliced in half)
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.