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 breast
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
Instructions
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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 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 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 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, 3-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the chicken does not stick to the pan. TIP: The chicken is cooked when it is no longer pink inside.
• 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 second medium bowl, combine slaw mix and mustard mayo. Season to taste.
• To tray with wedges, sprinkle over chicken salt and toss to coat. • Drain pickled cucumber. • Top burger buns with mustard mayo slaw, DIY southern buttermilk fried chicken and some pickled carrot ribbons. • Serve with wedges and remaining carrot. Enjoy!