DIY Southern Fried Chicken Burger

• 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 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 between two trays.

• While wedges are baking, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. 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, 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, 3-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken does not stick to the pan. TIP: The chicken is cooked when it is no longer pink inside.

• 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 slaw mix and mustard mayo. Season to taste.