Asian Crispy Chicken Burger

For the Sriracha Peanut Sauce-
1 cup creamy smooth Peanut Butter
3tbsp Soya Sauce
2 tbsp Rice Vinegar
1 tbsp squeezed Lime
1 tsp Sriracha
2 tbsp Water
Whisk all ingredients really well in a shallow bowl and set aside.

For the Asian Slaw-
1/2 Head Shredded Red Cabbage
1/2 cup Shredded Carrots
1/4 cup Chopped Coriander
2 tbsp Rice Vinegar
1 tsp Sesame oil
1 tbsp Squeezed Lime
1/2 tsp White sugar
Kosher Salt
Pepper

In a bowl mix red cabbage, carrots and coriander. POUR rice vinegar,sesame oil, lime, sugar, salt and pepper and mix well. Set aside or in the fridge to keep it chilled and crisp.

For the Burger-
2 cups all purpose Flour
1 tbsp Ground Black Pepper
1tsp Cayenne Pepper
1/2 tsp Kosher Salt
1 cup Buttermilk
28 ounce Skinless, Boneless Chicken Breasts
Halved Crosswise
Vegetable Oil
4 Brioche Rolls
2 tbsp Unsalted Butter at Room Temperature
Mix flour, pepper, cayenne pepper and salt in a shallow bowl. Pour buttermilk in another bowl. Taking one piece of chicken at a time, dredge chicken in flour mixture, shake off excess. Dip into buttermilk and again in flour mixture. Pour vegetable oil in a large heavy skillet and heat over high heat, once oil is hot turn heat to medium/high and fry chicken until golden brown and cooked through, about 4 minutes per side.
Transfer to wire rack.
Cut brioche rolls in half and spread with butter. Heat another large skillet over medium heat and in batches cook brioche rolls, buttered side down until browned and crisp, about 1 minute.
Spread Brioche rolls with Sriracha peanut sauce, place chicken burger on top and add Asian slaw.