DIY Southern Fried Chicken Burger
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DIY Southern Fried Chicken Burger

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!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time20 minutes


Serving amount

1 packet

chicken breast


sweet potato



1 sachet

All-American spice blend

1 packet


(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )


bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

1 packet

shredded cabbage mix

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

1 sachet

Chicken Salt

(Contains Soy;)

Not included in your delivery

olive oil

½ cup


(Contains Milk;)

½ tbs

white wine vinegar

¼ cup

white wine vinegar (for the pickle)

1 tbs

plain flour

(Contains Gluten;)


Nutritional Values

Energy (kJ)3919 kJ
Calories937 kcal
Fat33 g
of which saturates6.5 g
Carbohydrate99.8 g
of which sugars27.1 g
Dietary Fibre14.5 g
Protein55.2 g
Sodium1677 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Large Frying Pan



• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the milk, white wine vinegar 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, 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 shredded cabbage mix and mustard mayo. Season to taste.


• To tray with wedges, sprinkle over chicken salt and toss to coat. • Drain pickled cucumber. • Top burger buns with mustard mayo slaw, DIY southern buttermilk fried chicken and some pickled cucumber. • Serve with wedges and remaining cucumber. Enjoy!