Ingredients
Fried buttermilk chicken
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150g Chicken thigh fillets, skinless & flattened 10 x
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Buttermilk 600 ml
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Coarse polenta 100 g
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Plain flour, for dusting 300 g
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Salt 20 g
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White pepper, ground 20 g
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Szechuan seasoning 60 g
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Vegetable oil, for deep frying
Chicken Honey Glaze
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Water 400 ml
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Honey 200 ml
Seeded mustard dressing
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Red wine vinegar 50 ml
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Salt, to taste
Slaw
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Red onions, thinly sliced 60 g
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Baby rocket 50 g
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1/2 bunch Continental parsley, roughly chopped
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Radish, thinly sliced and placed in cold water 30 g
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Fennel, thinly sliced and placed in cold water 80 g
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White cabbage, shredded 400 g
To Assemble
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Milk or brioche burger buns 10 x
Preparation
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Fried buttermilk chicken
- Place the chicken thighs in a large container and pour over the buttermilk. Cover and place in the refrigerator for at least 24 hours.
- Drain the chicken pieces from the buttermilk. Working in batches, toss the chicken in the polenta coating mix, making sure it is well coated. Transfer to a wire rack that has been placed over a baking tray.
- Deep fry the chicken until golden brown and cooked through, then drain and sprinkle with salt.
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Chicken Honey Glaze
- Reduce the honey, KNORR Concentrated Liquid Stock and water in a saucepan until thickened. Remove from heat and set aside.
- When still warm, place in a plastic squeeze bottle ready to use.
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Seeded mustard dressing
- Mix together COLMAN'S Wholegrain Mustard, vinegar, HELLMANN'S Real Mayonnaise and salt. Refrigerate for use.
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Slaw
- Toss all the ingredients together. Fold through seeded mustard dressing.
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To Assemble
- Grill the burger buns, drizzle a little chicken honey glaze on the base bun, add the fried chicken, a little more of the glaze and some slaw.
- Serve with chips.