DIY Southern Fried Chick'n Burger

Name: DIY Southern Fried Chick'n Burger Take your cooking skills to the next level!
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; ½ cup milk; ½ tbs white wine vinegar; 1 tbs plain flour; 1 packet Plant-Based Crumbed Chicken; 2 Sweet Potato; 1 Cucumber; 1 sachet All-American Spice Blend; 1 sachet Cornflour; 2 Bake-At-Home Burger Buns; 1 packet Shredded Cabbage Mix; 1 packet Mustard Mayo; 1 sachet Chicken Salt; ¼ cup white wine vinegar (for the pickle)

Take your cooking skills to the next level!

Get up to $200 off!

Here to challenge your inner chef, our ‘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!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Soja

•Egg

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.

Preparation Time40 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

1 packet

Plant-Based Crumbed Chicken

Sweet Potato

Cucumber

1 sachet

All-American Spice Blend

1 sachet

Cornflour

Bake-At-Home Burger Buns

1 packet

Shredded Cabbage Mix

1 packet

Mustard Mayo

1 sachet

Chicken Salt

Not included in your delivery

olive oil

½ cup

milk

½ tbs

white wine vinegar

1 tbs

plain flour

¼ cup

white wine vinegar (for the pickle)

Nutritional Values

Energy (kJ)5657 kJ

Calories1352 kcal

Fat49 g

of which saturates9.3 g

Carbohydrate161 g

of which sugars30.2 g

Dietary Fibre28.2 g

Protein79.3 g

Sodium3013 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate and season with a pinch of All-American spice blend.

• 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, fried chick'n and some pickled cucumber. • Serve with wedges and remaining cucumber. Enjoy!