Chicken Burgers w/ Hot Mustard Brussels Sprout Slaw

There are people who like to say how they feel about certain foods.
They don’t like the taste, it’s too sour or too sweet or “WTF,why would I ever eat that”
How many of these people say or use these terms to describe foods they haven’t even really tried.
I live with these types of people..
They are firm non-believers in Brussels Sprouts..
“Cabbage is enough for me..I don’t need those things..” 
“Yea mama, Brussels Sprouts are not happening here” 
Of course.. of course you're right.. I said as they walked away..
Then an hour later when the house was empty, I proceeded to walk down this path of treachery.. It’s painted solid gold with a pot at the end.. Not really a pot, more of a glass-like Pyrex dish that I stole from my mama's house one year. And in that stolen Pyrex bowl is slaw..
Hot mustard slaw. Made with Brussels sprouts..
Soccer games ended.. people returned hungry and luckily there was dinner waiting for them..
Crispy chicken on buns topped with slaw..
In no time at all, plates were cleaned and that stolen Pyrex bowl sat empty on the corner of the table.
I asked if they enjoyed their dinner, if there was anything they would change about it..
“No honey, you know I love Hot Mustard slaw..” 
“This was good mama, better than before. Let’s have it again tomorrow” 
My answer: “Mmm-humm sure darlin, but since I used all the Brussels Sprouts I had for that slaw, I’ll have to go out and buy more before I can make it again”

The “burger” part of these babies is just chicken breast that were breaded and pan-fried, then cut to fit on each bun. The pan-fry method still gives me the delightful crunch I desire without requiring so much oil and skin marking grease popping situations..
The slaw is best consumed within a few hours. You can store the leftovers covered in the fridge.

 A bit of Soul Food History: Hot Mustard Slaw is traditionally served on top of hot dogs and is more relish like . When I say “traditionally” I mean the soul food southern backyard BBQ way. It’s also most commonly know as Chow-Chow or Pool Room Slaw. Pretty much everyone’s mama, grandma, and auntie has the ‘best” recipe.. My Granny didn’t care too much for it..
She’d graciously tell you that in no way did Jesus ever intend for coleslaw to be yellow or hot..
 “So don’t come round here askin for it”

 

Crispy Chicken Burgers W/ Hot Mustard Brussels Sprouts Slaw

Prep Time: 30 mins + 8 hours for chicken to marinate Cook Time- 15 mins Yield- 6 servings 

The slaw recipe was inspired by Cookie and Kate's Honey Mustard Brussel Sprouts Slaw and this one from Bon Appetit. 

Ingredients:

Hot Mustard Brussels Sprout slaw:

1 ½ lbs. Brussels sprouts

1 medium carrot, grated

1 tablespoon dried parsley flakes

3 tablespoons Dijon mustard

2 tablespoons mayo

2 teaspoons hot sauce

1 ½ teaspoon honey

1 teaspoon apple cider vinegar

¼ cup olive oil

 1 clove of garlic, minced

¼ teaspoon sea salt

Crispy Pan Fried Chicken :

1 cup buttermilk

4 boneless chicken breast

1 cup of flour for dredging- (I used all purpose)

¾ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon paprika

2 large eggs, beaten

1 cup bread crumbs

 6 Burger buns, split

Directions:
 For the Crispy Chicken:

In a large bowl, toss the chicken with buttermilk.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight. I know that seems like forever but this step makes a world of difference.

Remove the chicken from buttermilk draining off any excess buttermilk.

In a shallow dish combine the flour, salt, black pepper and paprika. Place the beaten eggs in its own shallow dish and the bread crumbs in a separate dish as well.

Now, working with one cutlet at a time dip into the flour mixture, shaking off any excess. Then run the chicken breast through the egg to coat each side lightly.  Be sure to hold the chicken over the egg to allow any excess to fall back into the bowl. No excess people.

Finally, place the chicken in the bread crumbs turning it over and pressing each side into the bread crumbs to coat.

In a large skillet heat the oil over medium high heat.  Add chicken breast (I did 2 at a time) in the skillet and allow chicken to fry until golden, crisp and cooked through. About 5 minutes on each side. Remove from skillet and drain each cutlet on a paper towel lined plate. This will get rid of any excess oil.  

For the slaw: Start by shredding the sprouts. First cut off the tough ends of the sprouts and remove any browning outer leaves.

Using a food processor slice the sprouts as thinly as possible. This can also be done with a sharp knife if you’ve got mad knife skills.. I do not. Hence the food processor.

Add shredded sprouts to a medium size bowl along with the shredded carrots and parsley.

In a separate bowl combine the mustard, mayo, hot sauce, honey, vinegar, olive oil, garlic and salt. Whisking together until emulsified.  Then toss the hot mustard dressing in with the sprouts and carrots until well coated.  Cover and refrigerate until ready to use.

Slice each chicken cutlet in half and place on the bottom of the burger buns. Top with the slaw, close the burgers then serve.