DIY Southern Fried Chicken Burger
with Pickled Carrot, Sweet Potato Wedges & Mustard Mayo Slaw
Skip the queue at your local burger joint and whip up this impressive burger at home! Learn how to create a buttermilk batter that will ensure your piece of chicken is both juicy on the inside and crispy on the outside for a truly moreish mouthful.
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
chicken thigh
2
sweet potato
1
carrot
1 sachet
All-American spice blend
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
slaw mix
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
Not included in your delivery
olive oil
½ cup
milk
(Contains Milk;)
½ tbs
white wine vinegar
¼ cup
white wine vinegar (for the pickle)
1 tbs
plain flour
(Contains Gluten, Wheat;)
Nutritional Values
Utensils
Cooking Steps
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a large bowl, combine the milk, white wine vinegar and a pinch of salt and pepper. Add chicken, turning to coat. Refrigerate for 30 minutes to 1 hour.
• Meanwhile, preheat oven to 240°C/220°C fan-forced. 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 wedges are baking, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the white wine vinegar (for the pickle) and a good pinch of sugar and salt. • Add carrot to pickling liquid. Add enough water to just cover carrot. 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. • Remove chicken from marinade. Add chicken to spiced flour mixture, 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, 3-5 minutes each side. Transfer to a paper towel-lined plate.
• 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 slaw mix and mustard mayo. Season to taste.
• Sprinkle chicken salt over the tray with the wedges, and toss to coat. • Drain pickled carrot. • Top burger buns with mustard mayo slaw, DIY southern fried chicken and some pickled carrot ribbons. • Serve with wedges and remaining carrot. Enjoy!