A succulent buttermilk marinated chicken burger and honey glaze seasoned with KNORR Concentrated Liquid Stock for extra flavour.
INGREDIENTS
10 SERVES
Fried buttermilk chicken
Coating
- 100g Coarse polenta
- 300g Plain flour, for dusting
- 20g Salt
- 20g White pepper, ground
- 60g Szechuan seasoning
- Vegetable oil, for deep frying
Chicken honey glaze
- 200ml Honey
- 15g KNORR Concentrated Liquid Stock
- 400ml Water
- 10 Milk or brioche buns
Seeded mustard dressing
- 40g wholegrain mustard
- 50ml Red wine vinegar
- 100g HELLMANN’S Real Mayonnaise
- Salt, to taste
Slaw
- 400g White Cabbage, shredded
- 60g Red onion, thinly sliced
- 50g Baby rocket
- ½ Bunch Continental parsley, roughly chopped
- 30g Radish, thinly sliced and placed in cold water
- 80g Fennel, thinly sliced and placed in cold water
METHOD
Chicken honey glaze
- Reduce the honey, KNORR Concentrated Liquid Stock and water in a saucepan until thickened. Remove from heat and set aside.
- When still warm, place in a plastic squeeze bottle ready to use.
Seeded mustard dressing
- Mix together wholegrain mustard, vinegar, HELLMANN’S Real Mayonnaise and salt. Refrigerate for use.
Slaw
- Toss all ingredients together. Fold through seeded mustard dressing.
- To Assemble – grill the burger buns, drizzle a little chicken honey glaze on the base bun, add fried chicken, more of the glaze and some slaw.
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