Buttermilk Fried Chicken & Honey Mustard Zucchini Slaw Burger

The buttermilk tenderises the meat so you can enjoy juicy pieces of chicken with a delicious crispy and slightly spicy batter.

SEASONING MIX

2 teaspoons paprika 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon cayenne pepper

CHICKEN MARINADE

600g boneless chicken thigh fillets 400g buttermilk

1 egg

½ recipe seasoning mix

FLOUR COATING

200g flour

80g cornflour

1 teaspoon baking powder ½ recipe seasoning mix

ZUCCHINI SLAW

2 small zucchini

1 carrot, peeled

4 radishes

2 tablespoons Honey Mustard Sauce

(see recipe left), plus extra to serve

TO COOK AND ASSEMBLE

800ml grapeseed oil

4 Fail-proof Burger Buns (see recipe

at right)

Watercress or baby rocket Microgreens

Seasoning mix: Combine the spices in a small bowl and mix well.

Chicken marinade: In a bowl, combine the chicken and all the other ingredients. Marinate in the fridge for at least 3 hours.

Flour coating: In a shallow bowl, combine the flours, baking powder and seasoning mix.

Zucchini slaw: Using a mandoline, cut the zucchini and the carrot into thin slices. Stack a few pieces together and cut them into thin strips. Slice the radishes. Combine the vegetables and the honey mustard dressing. Set aside.

To cook and assemble: In a small, deep pan, heat the grapeseed oil to 175°C.

Using tongs, shake excess marinade off the chicken thighs. Coat each piece with the flour mixture and deep-fry for 8-12 minutes, or until golden. Place the chicken on a paper towel to absorb excess oil.

To assemble: Spread the buns with some honey mustard sauce, and top with watercress, fried chicken, zucchini slaw and a few microgreens. Makes 4 burgers