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Fried buttermilk chicken

  • 150g Chicken thigh fillets, skinless & flattened 10 x
  • Buttermilk 600 ml
  • Coarse polenta 100 g
  • Plain flour, for dusting 300 g
  • Salt 20 g
  • White pepper, ground 20 g
  • Szechuan seasoning 60 g
  • Vegetable oil, for deep frying

Chicken Honey Glaze

Seeded mustard dressing

Slaw

  • Red onion, thinly sliced 60 g
  • Baby rocket 50 g
  • 1/2 bunch Continental parsley, roughly chopped
  • Radish, thinly sliced and placed in cold water 30 g
  • Fennel, thinly sliced and placed in cold water 80 g
  • White cabbage, shredded 400 g

To Assemble

  • Milk or brioche burger buns 10 x
  1. 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.
  2. 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.
  3. Seeded mustard dressing

    • Mix together COLMAN'S Wholegrain Mustard, vinegar, HELLMANN'S Real Mayonnaise and salt. Refrigerate for use.

  4. Slaw

    • Toss all the ingredients together. Fold through seeded mustard dressing.

  5. 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.
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