Fried Buttermilk Chicken Burger with Honey Glaze

Name: Fried Buttermilk Chicken Burger with Honey Glaze
Yield: 10
Ingredients: 10.0x Chicken thigh fillets (150g), skinless and flattened; 600.0ml Buttermilk; 100.0g Polenta, coarse; 300.0g Plain flour; 20.0g Salt; 20.0g Ground white pepper; 60.0g Szechuan seasoning; 0.0n/a Vegetable oil, for deep frying; 15.0g KNORR Concentrated Liquid Stock 1kg; 200.0ml Honey; 100.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 40.0g Wholegrain mustard; 50.0ml Red wine vinegar; 0.0n/a Salt, to taste; 60.0g Red onions, thinly sliced; 50.0g Baby rocket leaves; 0.0n/a Continental parsley, roughly chopped ½ bunch; 30.0g Radishes, thinly sliced and placed in cold water; 80.0g Fennel, thinly sliced and placed in cold water; 400.0g White cabbage, shredded; 10.0x Milk or brioche burger buns, halved

Fried Buttermilk Chicken Burger with Honey Glaze – Recipe

Sweet, savoury, crunchy and juicy: what more could you ask for? We're adding an Asian twist to the classic Southern fried chicken sandwich for a flavour that sets it apart.

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What you need

Chicken thigh fillets (150g), skinless and flattened 10.0 x
Buttermilk 600.0 ml
Polenta, coarse 100.0 g
Plain flour 300.0 g
Salt 20.0 g
Ground white pepper 20.0 g
Szechuan seasoning 60.0 g
Vegetable oil, for deep frying
KNORR Concentrated Liquid Stock 1kg 15.0 g
KNORR Concentrated Liquid Stock 1kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Campbells

Moco Food Services

Amazon AU

Cadell Food Service

Free Sample
Honey 200.0 ml
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 100.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
Wholegrain mustard 40.0 g
Red wine vinegar 50.0 ml
Salt, to taste
Red onions, thinly sliced 60.0 g
Baby rocket leaves 50.0 g
Continental parsley, roughly chopped ½ bunch
Radishes, thinly sliced and placed in cold water 30.0 g
Fennel, thinly sliced and placed in cold water 80.0 g
White cabbage, shredded 400.0 g
Milk or brioche burger buns, halved 10.0 x

Cafe/Takeaway

Burgers

Main Meals

Poultry

American

Casual Dining

Sweet, savoury, crunchy and juicy: what more could you ask for? We're adding an Asian twist to the classic Southern fried chicken sandwich for a flavour that sets it apart.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Fried Buttermilk Chicken
- Combine the polenta, flour, salt, white pepper, and Szechuan seasoning in a large bowl.
- Place the chicken thighs into a large container and pour over the buttermilk.
- Cover and refrigerate for at least 24 hours. Drain the buttermilk marinade from the chicken.
- Working in batches, toss the chicken in the polenta mix until well coated. Transfer to a wire rack over a baking tray.
- Deep fry the chicken until golden brown and cooked through. Drain and sprinkle with extra salt.
Chicken Honey Glaze
- Combine KNORR Concentrated Liquid Stock, honey and water (400 ml per 10 serves) in a saucepan.
- Reduce over heat until thickened. While still warm, place in a plastic squeeze bottle until ready to use.
Slaw
- Mix HELLMANN'S Real Mayonnaise with wholegrain mustard, and red wine vinegar. Season to taste.
- Toss together onions, baby rocket, parsley, radishes, fennel, and cabbage. Fold through the mustard dressing.
To Assemble and Serve
- Grill the buns. Drizzle some honey glaze on the base bun.
- Top with fried chicken, some more honey glaze, slaw, and then bun lid.
- Serve with a side of hot chips.