DIY Southern Fried Chicken Burger & Bacon Wedges
Take your cooking skills to the next level!
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!
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
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 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
90 g
Diced Bacon
(May be present: Milk, Soy.)
2
Sweet Potato
1
Cucumber
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm. • In a large bowl, combine the milk, white wine vinegar (for the chicken) and a pinch of saltand pepper. Add chicken, turning to coat. • Refrigerate for 30 minutes to 1 hour.
• Meanwhile, 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 the 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 the pickling liquid. Add enough water to just cover cucumber. Set aside.
• Once chicken has marinated, in a second 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 (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. • Wash and dry the frying pan, then 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 third medium bowl, combine shredded cabbage mix and mustard mayo. Season to taste.
• To the tray with wedges, sprinkle over chicken salt and bacon and toss to coat. • Drain pickled cucumber. • Top burger buns with mustard mayo slaw, DIY Southern fried chicken and some pickled cucumber. • Serve with sweet potato wedges and remaining cucumber. Enjoy!
