DIY Southern Fried Chicken Burger
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Make your own buttermilk by mixing milk and vinegar, marinate the chicken and coat it in All-American spiced cornflour. You'll have brought the South to you. Cheat's way is the best way!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chicken thigh
2
sweet potato
1
cucumber
1 sachet
All-American spice blend
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2
Bake-At-Home Burger Buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )
1 packet
Shredded Cabbage Mix
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
½ cup
milk
(Contains Milk;)
½ tbs
white wine vinegar
¼ cup
white wine vinegar (for the pickle)
1 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
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. Add a pinch of salt and transfer to a paper towel-lined plate. • Wash and wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
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.
• To tray with wedges, sprinkle over chicken salt and diced bacon and toss to coat. • Drain pickled cucumber. • Top burger buns with mustard mayo slaw, DIY southern buttermilk fried chicken and some pickled carrot ribbons. • Serve with wedges and remaining carrot. Enjoy!