[Cooking Techniques] DIY Southern Buttermilk Fried Chicken Burger
with Wedges, Mustard Mayo Slaw & Aioli
- Soy
- Eggs
- Gluten
- Milk
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Lupin
Ingredients
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
All-American Spice Blend
330 g
Chicken Thigh
2
Bake-At-Home Burger Buns
(Contains: Soy, Eggs, Gluten, Milk, Wheat; May be present: Almond, Hazelnut, Sesame, Lupin.)
1 packet
Mustard Mayo
(Contains: Eggs; May be present: Milk.)
1 packet
Shredded Cabbage Mix
2
Sweet Potato
1
Cucumber
Cooking Steps
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a large bowl, combine the milk, white wine vinegar (for the chicken) and a pinch of salt and pepper. Add chicken, turning to coat. • Refrigerate for 30 minutes to 1 hour.
• Meanwhile, preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • When chicken has 25 minutes left marinating, place wedges on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• While wedges are baking, slice cucumber into thin rounds. • In a medium bowl, combine the white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
• Once chicken has marinated, in a medium bowl, combine All-American spice blend, cornflour, the plain flour and a pinch of salt and pepper. Add chicken thigh, tossing to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Shake off excess flour and shallow fry crumbed chicken (watch out, it might splatter!) in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
TIP: Add extra oil if needed so the chicken does not stick to the pan.
• While chicken is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • In a second medium bowl, combine shredded cabbage mix and mustard mayo. Season to taste.
If you've added garlic aioli, serve it with the wedges.
