“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)

1Tbsp. 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.