• Prepare all the ingredients for making the burgers before you start cooking the chicken so that the cheese on top of the fillets is still melty while you build the burgers. Alternatively, make the burgers without the cheese, or don’t bother with melting the cheese.

Chicken fillets:

• Flour coating: Mix flour with salt and pepper on a large plate.

  2 tablespoon flour + ¼ teaspoon salt + ⅛ teaspoon black pepper
• Dipping mix: Lightly whisk the buttermilk and the egg in a large shallow bowl.

  ¼/ 60 ml cup buttermilk + 1 egg
• Breading: Mix panko breadcrumbs, paprika, and Parmesan in another large shallow bowl.

  1 cup/ 60 g/ 2 oz panko + 2 tablespoon Parmesan + ½ teaspoon paprika
• Bread chicken: Turn the fillets into the flour and pat gently to remove the excess. Dredge them through the egg mixture and let the excess drip back into the bowl. Next, turn the fillets into the panko mixture and press lightly with your palms to help the breading adhere to the chicken.
• Cook: Heat the oil while you prepare the fillets (oil temperature 350°F/ 180°C (Note 5). Carefully lower the fillets into the oil. Fry for 4-5 minutes per side until nicely browned and cooked (internal temperature 165°F/ 74°F).

  ½ cup/ 125 ml oil
• Top each fillet with one slice of cheese and let it melt slightly while still in the pan.

  4 slices cheese
• Transfer the chicken fillets to a large plate lined with paper towels to absorb the excess oil.

Chicken fillet burgers:

• Sauce: Mix mayonnaise and sweet chili sauce in a small bowl. Set aside.

  5 tablespoon mayonnaise + 3 tablespoon sweet chili sauce
• Toast the cut side of the buns in a clean frying pan.

  4 hamburger buns
• Spread the mayonnaise mixture on the bun halves.
• Assemble the burgers: Place some arugula on the bun. Add the cheesy chicken fillets, onion slices, and coleslaw (Note 6). Place the lid of the bun on top and press lightly. Serve immediately.