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Fried Buttermilk Chicken Burger with Honey Glaze
Fried Buttermilk Chicken Burger with Honey Glaze – Recipe

Sweet, savoury, crunchy and juicy: what more could you ask for? We're adding an Asian twist to the classic Southern fried chicken sandwich for a flavour that sets it apart.

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Ingredients per serve

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What you need

Sweet, savoury, crunchy and juicy: what more could you ask for? We're adding an Asian twist to the classic Southern fried chicken sandwich for a flavour that sets it apart.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Fried Buttermilk Chicken

    • Combine the polenta, flour, salt, white pepper, and Szechuan seasoning in a large bowl.
    • Place the chicken thighs into a large container and pour over the buttermilk.
    • Cover and refrigerate for at least 24 hours. Drain the buttermilk marinade from the chicken.
    • Working in batches, toss the chicken in the polenta mix until well coated. Transfer to a wire rack over a baking tray.
    • Deep fry the chicken until golden brown and cooked through. Drain and sprinkle with extra salt.

  3. Chicken Honey Glaze

    • Combine KNORR Concentrated Liquid Stock, honey and water (400 ml per 10 serves) in a saucepan.
    • Reduce over heat until thickened. While still warm, place in a plastic squeeze bottle until ready to use.

  4. Slaw

    • Mix HELLMANN'S Real Mayonnaise with wholegrain mustard, and red wine vinegar. Season to taste.
    • Toss together onions, baby rocket, parsley, radishes, fennel, and cabbage. Fold through the mustard dressing.

  5. To Assemble and Serve

    • Grill the buns. Drizzle some honey glaze on the base bun.
    • Top with fried chicken, some more honey glaze, slaw, and then bun lid.
    • Serve with a side of hot chips.
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