Crispy Chicken Burgers with Cajun Coleslaw, Sweet Potato Fries & Quick Pickled Cucumber

Name: Crispy Chicken Burgers with Cajun Coleslaw, Sweet Potato Fries & Quick Pickled Cucumber
Prep time: 25 min
Cook time: 30 min
Ingredients: 2 medium skinless chicken breast fillets (about 350g total); 1 large egg (beaten); 70 g gluten-free plain flour (such as Odlums Gluten Free or FREEE); 1 tsp gluten-free baking powder; ½ tsp celery salt; ½ tbsp smoked paprika; ¼ tsp ground ginger; ½ tsp cayenne pepper; ½ tsp onion powder (optional); ½ tsp garlic granules; Vegetable oil (in a spray bottle); 2 gluten-free burger buns (split (such as Promise Gluten Free)); 2 tsp mayonnaise; A small handful of shredded iceberg or Little Gem lettuce; 2 slices cheese; 2 tsp tomato ketchup; A few slices of quick pickled cucumber; ¼ small white cabbage (very finely shredded); ¼ small red cabbage (very finely shredded); 1 medium carrot (grated or cut into fine matchsticks); 3 spring onions (finely sliced); A small handful of fresh flat-leaf parsley (roughly chopped); 2 tbsp mayonnaise; 2 tbsp live natural yoghurt; 1 tsp apple cider vinegar or white wine vinegar; ½ tsp smoked paprika; ¼ tsp cayenne pepper; ¼ tsp garlic granules; ¼ tsp onion powder; ¼ tsp celery salt

Crispy, golden chicken, smoky Cajun slaw, sweet potato fries and sharp, sweet pickled cucumber — this is a proper homemade burger night. The secret to a truly great chicken burger is keeping the chicken nice and flat. Butterflying or gently bashing the chicken breast creates an even thickness, helping it cook evenly while giving you plenty of surface area for that crisp, spiced coating.

This recipe is designed to be gluten-free when you use gluten-free labelled plain flour, baking powder and burger buns.

For anyone following a strict gluten-free or coeliac diet, always check the labels of all packaged ingredients — including spices, cornflour, mayonnaise, ketchup, mustard and vinegar — and choose products labelled gluten-free where necessary. Ingredients and manufacturing processes can change, so always check the packaging you are using.

Ingredients

For the Crispy Chicken Burgers

2 medium skinless chicken breast fillets about 350g total
1 large egg beaten
70 g gluten-free plain flour such as Odlums Gluten Free or FREEE
1 tsp gluten-free baking powder
½ tsp celery salt
½ tbsp smoked paprika
¼ tsp ground ginger
½ tsp cayenne pepper
½ tsp onion powder optional
½ tsp garlic granules
Vegetable oil in a spray bottle

To Build the Burgers

2 gluten-free burger buns split (such as Promise Gluten Free)
2 tsp mayonnaise
A small handful of shredded iceberg or Little Gem lettuce
2 slices cheese
2 tsp tomato ketchup
A few slices of quick pickled cucumber

For the Cajun Coleslaw

¼ small white cabbage very finely shredded
¼ small red cabbage very finely shredded
1 medium carrot grated or cut into fine matchsticks
3 spring onions finely sliced
A small handful of fresh flat-leaf parsley roughly chopped

For the Cajun Dressing

2 tbsp mayonnaise
2 tbsp live natural yoghurt
1 tsp apple cider vinegar or white wine vinegar
½ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp garlic granules
¼ tsp onion powder
¼ tsp celery salt
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste

For the Air Fryer Sweet Potato Fries

2 medium sweet potatoes about 500g total, scrubbed or peeled
1 tbsp cornflour
1 tbsp olive oil or vegetable oil
½ tsp smoked paprika
½ tsp garlic granules
½ tsp fine sea salt
Freshly ground black pepper

For the Quick Pickled Cucumber

1 cucumber
75 ml white wine vinegar
75 ml caster sugar
1 tbsp sea salt

Method

Make the Quick Pickled Cucumber

Finely slice the cucumber and place it in a large jam jar or sealed container.
Add the white wine vinegar, caster sugar and sea salt. Pop on the lid and shake well until everything is combined.
Place in the fridge for a few hours, allowing the cucumber to soften slightly and absorb the sweet and sharp pickling liquid.

Make the Cajun Coleslaw

Place the shredded white and red cabbage, carrot and spring onions in a large bowl.
If you have time, sprinkle the cabbage with a small pinch of salt and leave for 10 minutes. Squeeze out any excess water before adding the remaining vegetables. This helps keep the coleslaw crisp rather than watery.
In a separate bowl, whisk together the mayonnaise, natural yoghurt, vinegar, smoked paprika, cayenne pepper, garlic granules, onion powder, celery salt and Dijon mustard until smooth.
Taste and adjust the seasoning if needed. You want the dressing to be tangy, smoky and gently spicy.
Pour the dressing over the vegetables and toss well to coat. Add the parsley and toss again.
Season with salt and freshly ground black pepper, then cover and refrigerate for at least 15 minutes before serving.

Prepare the Sweet Potato Fries

Cut the sweet potatoes into even fries, approximately 1cm thick.
Bring a saucepan of water to the boil. Add the sweet potato fries and cook for 3–4 minutes, until they are just beginning to soften but still firm and holding their shape. They should not be fully cooked.
Drain well, then spread the fries out on a clean tea towel or a tray lined with kitchen paper. Leave for a few minutes to steam dry, then gently pat them dry. Removing as much moisture as possible will help them crisp up in the air fryer.
Transfer the fries to a large bowl and drizzle over the oil.
Add the cornflour, smoked paprika, garlic granules, salt and black pepper. Toss well until every fry has a light, even coating.
Preheat the air fryer to 200°C.
Arrange the fries in a single layer in the air fryer basket, making sure not to overcrowd them. Cook for 12–15 minutes, shaking the basket every 5 minutes, until golden around the edges and tender in the centre.
Cook in batches if necessary and serve immediately.

Prepare the Chicken

Lay each chicken breast flat on a chopping board.
Using a sharp knife, carefully slice horizontally through the thickest part of each breast, opening it like a book without cutting all the way through.
Alternatively, place the chicken between two sheets of baking parchment and gently bash with a rolling pin until evenly flattened.
The aim is to create an even thickness so the chicken cooks through evenly and the coating becomes beautifully crisp.

Make the Spiced Coating

Place the gluten-free flour, gluten-free baking powder, celery salt, smoked paprika, ground ginger, cayenne pepper, onion powder and garlic granules in a wide, shallow bowl.
Mix well to combine.
Place the beaten egg in a separate shallow bowl.

Double-Coat the Chicken

Coat each chicken breast thoroughly in the spiced flour mixture.
Dip into the beaten egg, allowing any excess to drip away.
Return the chicken to the flour mixture and press firmly to ensure the coating sticks evenly.
Make sure there are no patchy, wet or eggy areas visible. This double coating is what gives the chicken that proper crispy crunch.

Air Fry the Chicken

Preheat the air fryer to 200°C.
Spray the air fryer basket generously with oil.
Place the coated chicken fillets into the basket, leaving space between them so the hot air can circulate.
Spray the tops generously with oil until any visible floury patches are lightly coated.
Air fry for 8–10 minutes, turning halfway through and spraying lightly with oil again.
Cook until deeply golden, crisp and cooked through. To check that the chicken is safely cooked, cut into the thickest part — the meat should be completely opaque with no pink remaining.
For the most accurate check, use a food thermometer. The centre of the thickest part of the chicken should reach 75°C before serving.

Toast the Burger Buns

Once the chicken is cooked, place the burger buns cut-side down in the air fryer.
Toast for 2–3 minutes, until lightly golden on the cut side while still soft inside.

Build the Burgers

Spread the mayonnaise over the base of each toasted bun.
Add the shredded lettuce, followed by the hot, crispy chicken.
Top with a slice of cheese and allow the warmth of the chicken to soften it.
Add a few slices of the quick pickled cucumber for a sharp, sweet crunch.
Spread the tomato ketchup over the cut side of the top bun and place it on top.
Serve immediately.

To Serve

Serve the crispy chicken burgers alongside the Cajun coleslaw and freshly cooked sweet potato fries.
For a relaxed burger night, you can also place everything in the centre of the table and let everyone build their own.
Better than a takeaway, made with real ingredients and plenty of flavour.

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Prep Time: 25

Cook Time: 30

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