Looking for top tips for the Nola Summer Competition? Try your hand at this much-relished recipe for crispy chicken and slaw burger. Nola Original Mayonnaise is used to help a crispy coating adhere to the surface of a chicken breast, and in the fresh and zingy coleslaw that has a touch of chakalaka for added flavour.

Crispy Chicken Burger

(Serves 4)

For the burgers:

4 chicken breasts
½ cup (125ml) flour
½ cup (125ml) Nola Original Mayonnaise
2 cups (500ml) crushed cornflakes
1 packet of oven roasted chips or wedges
4 sesame buns

For the slaw:

1 cup (250ml) shredded red and green cabbage
½ cup (125ml) shredded carrots
½ cup (125ml) Nola Original Mayonnaise
2 tbsp (30ml) chakalaka relish

  • Preheat the oven to 180°C
  • To make the burgers, place the chicken breasts between 2 pieces of baking paper and beat with a rolling pin to flatten.
  • Dust with the flour, cover with the Nola Original Mayonnaise and dip into the crushed cornflakes to coat. Place the burgers on a lined baking tray and bake together with the oven chips for 20 minutes or until cooked through and crispy.
  • To make the slaw place the cabbage, and carrots in a large bowl. Mix the Nola Original Mayonnaise and chakalaka together and toss through the slaw.
  • Toast the buns and pile on the slaw and crispy chicken breasts. Serve with chips and extra Nola Original Mayonnaise.
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