Golden crispy chicken

But­ter­milk makes the dif­fer­ence in this burger recipe

Central and North Burnett Times - - LIFE - With Dan and Steph Mul­heron

BUT­TER­MILK is de­li­cious, com­fort­ing and a lit­tle dif­fer­ent. It’s a great way to mar­i­nate, add flavour and ten­derise your chicken, which is ideal for mak­ing slid­ers or burg­ers.

If you’re en­ter­tain­ing or need a new idea for a fam­ily lunch or din­ner then th­ese slid­ers are ideal.

We use but­ter­milk and flour to fry them un­til they’re su­per golden and crispy, which keeps the chicken juicy and tasty.

We top the burger with slaw and a zesty chimichurri sauce which brings the dish alive and keeps it all fresh.

We hope you give th­ese a go this week. If you do, then make sure to send us a photo to info@danand­steph.com.au or tag us on In­sta­gram #danand­steph.

But­ter­milk fried chicken slid­ers

IN­GRE­DI­ENTS

Fried chicken: ◗ 2 cups plain flour ◗ 1 tbs ground black pep­per ◗ 1⁄ tsp kosher salt plus more ◗ 1 cup but­ter­milk ◗ bone­less 2 chicken breasts, halved cross­wise ◗ Peanut or vegetable oil (for fry­ing) ◗ fresh bread rolls or brioche rolls ◗ dill pickles, sliced ◗ pick­led jalepeños, sliced (op­tional)

Chimichurri slaw: ◗ 1 cup basil leaves ◗ 1 cup co­rian­der ◗ 1 cup mint ◗ 1 cup oregano ◗ 2 cloves gar­lic ◗ 3 tbs vine­gar ◗ 4 tbs olive oil ◗ juice from 1 lime ◗ 4 cups mixed cab­bage, thinly sliced ◗ 1 car­rot grated ◗ 1 finely chopped shal­lot METHOD:

Fried chicken: Whisk flour, pep­per, and 1⁄ tsp salt in a shal­low 2 bowl. Pour but­ter­milk into an­other shal­low bowl. Dredge chicken in flour mix­ture, dip in but­ter­milk then dredge again in flour mix­ture.

Pour oil into a large heavy skil­let over medium heat un­til ther­mome­ter reg­is­ters 175 de­grees or use a fryer. Fry chicken un­til golden brown and cooked through, about 3 min­utes each side.

Chim­michurri slaw: Com­bine all the herbs, vine­gar, oil and lime juice in a food pro­ces­sor and pulse a few times un­til well com­bined and finely chopped. Sea­son to taste with salt and pep­per. In a large bowl mix chimichurri with cab­bage, car­rot and shal­lots.

To serve slider, place good qual­ity whole egg mayo on a small bun, place chicken then slaw and top with some dill pickles or pick­led jalapeño if you like a bit of spice.

For more go to danand­steph.com.au

PHOTO: THINKSTOCK

B U T T E R M I L K C O N TA I N S V I TA M I N S , C A L C I U M A N D P OTA S S I U M Fried chicken slid­ers with slaw.

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