Fried Buttermilk Chicken Burger with Honey Glaze
Sweet, savoury, crunchy, & juicy. What more could you ask for? This adaptation of the classic Southern fried chicken burger has a hint of Asian flavour that sets it apart.
Casual Dining
Poultry
Main Meals
American
Burgers & Hot Dogs
Ingredients per serve
Fried buttermilk chicken
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150g Chicken thigh fillets, skinless & flattened 10.0 x
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Buttermilk 600.0 ml
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Coarse polenta 100.0 g
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Plain flour, for dusting 300.0 g
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Salt 20.0 g
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White pepper, ground 20.0 g
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Szechuan seasoning 60.0 g
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Vegetable Oil, For Deep Frying
Chicken Honey Glaze
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Water 400.0 ml
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Honey 200.0 ml
Seeded mustard dressing
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Wholegrain mustard 40.0 g
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Red wine vinegar 50.0 ml
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Salt, To Taste
Slaw
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Red onions, thinly sliced 60.0 g
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Baby rocket 50.0 g
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1/2 Bunch Continental Parsley, Roughly Chopped
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Radish, thinly sliced and placed in cold water 30.0 g
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Fennel, thinly sliced and placed in cold water 80.0 g
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White cabbage, shredded 400.0 g
To Assemble
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Milk or brioche burger buns 10.0 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 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.
