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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Unilever Food Solutions

Bidfood

Service Foods

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

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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

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

Poultry

American

Casual Dining

Cafe/Takeaway

Burgers

Main Meals

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.