DIY Southern Fried Chicken Burger

• Meanwhile, cut sweet potato into wedges.
• When chicken has 25 minutes left marinating, place 
wedges on a lined oven tray. Drizzle with olive oil, 
sprinkle over chicken salt 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 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. 
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.