Crispy Chicken Burger

1. Preheat the oven to 450°F. In a pot, add the **potatoes** and cover with water. Bring to a boil and cook for __12-15 minutes__. Chop the **cabbage**. On a separate board, cut the **chicken breast** in half lengthwise. ##It’s possible to cut smaller for children.## In a bowl, combine the **chicken** with the **buttermilk** and season with salt and pepper.

2. Once the **potatoes** are cooked, drain and rinse in cold water. On a work surface, lightly smash the **potatoes** using a cup or a plate. Place on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for __15-20 minutes__.

3. In a bowl, add the **flour** and season with salt and pepper. Coat the **chicken pieces** in the **flour**. Dip into the **buttermilk mixture** and coat again in the **flour**. Shake lightly to remove excess flour.

4. In a pan, add a generous drizzle of vegetable oil. Once the oil is hot, around 350°F, fry the **breaded chicken pieces** __3-4 minutes__ on each side. Remove and place on paper towels. Season with salt.

5. In a bowl, combine the **mayonnaise**, the **dijon mustard** and the **honey**. In another bowl, mix the **cabbage** with about {{“2p”: “1”, “3p”: “2”}} tbsp of the **sauce**.

6. Toast the **buns** if desired. Spread the **sauce** on the buns. Add the **chicken**, the **swiss cheese** and **coleslaw**. Close the sandwich. Serve with the **smashed potatoes**. Bon appétit!