Southern chicken burgers with cabbage & lime slaw
PREP + COOK TIME 45 MINS (+ MARINATING ) SERVES 4 CLASSIC MAYO (MAKES ABOUT 400ML) CABBAGE & LIME SLAW BREADCRUMB COATING TO SERVE
2 chicken breast fillets 125ml buttermilk Sunflower oil, for
deep-frying 3 egg yolks
2 tsp Dijon mustard
2 tsp white wine vinegar or freshly squeezed lemon juice
½ tsp sea salt
300ml olive oil
12g red cabbage,
shredded
½ fennel, shredded ½ onion, thinly sliced 2 tsp lime juice
1 ½ tsp caster sugar 1 tsp sea salt
100g breadcrumbs
1 tsp mustard powder ½ tsp sea salt
½ tsp smoked paprika ¼ tsp freshly ground
black pepper
4 brioche burger rolls,
halved
4 handfuls salad leaves 1
Cut chicken breasts into 3cm pieces and place in a dish. Pour over buttermilk, cover and chill overnight to tenderise chicken. The next day, remove chicken from the fridge and return to room temperature for 30 minutes.
2
To make mayo, blend egg yolks, mustard, vinegar or lemon juice and salt in a food processor until foaming. With the blade running, gradually pour in oil through a funnel until thick and glossy. If it’s too thick, add a little water. Adjust seasoning to taste, if necessary. Spoon into a bowl and refrigerate until required.
3
To make slaw, place cabbage, fennel and onion in a bowl. Combine lime juice, sugar and salt in a separate small bowl and stir well. Add to slaw, stirring to combine. Set aside until required.
4
Combine all the breadcrumb coating ingredients in a bowl. Remove chicken pieces from buttermilk and immediately dip into crumb mixture, pressing down well and making sure they are totally coated.
5
Heat enough oil to come a third of the way up the sides of a metal fondue pan until it reaches 180°C. As soon as the oil reaches temperature, carefully skewer chicken pieces and gently lower into hot oil, letting them cook for 2-3 minutes or until golden and cooked through. Allow to cool for a minute or two. 6 Assemble rolls with fried chicken, slaw, salad leaves and mayo. Top with bun lids and serve (see tip).