Buttermilk Chicken Burger & Slaw

• Chicken breast(600 g)
• Butter(240 ml)
• Hot sauce(1 tbsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Garlic powder(2 tsp)
• Paprika(2 tsp)
• Flour(180 g)
• Cornstarch(40 g)
• Baking Powder(1 tsp)
• Vegetable oil(360 ml)
• Burger Buns(4)
• Mayonnaise(6 tbsp)
• Mustard(1 tbsp)
• Cabbage(250 g)
• Carrot(1)
• Vinegar(1 tbsp)
• White sugar(1 tsp)
• Lettuce(120 g)
• Tomato(2)

Method

1. 1

   Slice {Chicken breast} horizontally into 4 large fillets. In a bowl, whisk {Butter}, {Hot sauce}, {Salt}, {Black pepper}, {Garlic powder}, and {Paprika}. Add the chicken and turn to coat well.

   ~8 min

2. 2

   In a shallow dish, mix {All-Purpose Flour}, {Cornstarch}, {Baking Powder}, and half of the marinated chicken seasoning from the bowl. In another bowl, stir together {Mayonnaise}, {Mustard}, {Vinegar}, and {White sugar}. Finely shred {Cabbage} and grate {Carrot}, then toss into the dressing to make the slaw.

   ~9 min

3. 3

   Pour {Vegetable oil} into a deep frying pan and heat to 175°C. Dredge each chicken fillet in the flour mixture, pressing on plenty of craggy bits for a rough coating.

   ~5 min

4. 4

   Fry the coated chicken in batches for 4–5 minutes per side until deeply golden and cooked through to 74°C internal temperature. Transfer to a rack or plate to rest briefly.

   ~12 min

5. 5

   Split and toast the {Burger Buns}. Shred the {Lettuce} and slice the {Tomato}.

   ~3 min

6. 6

   Spread a little of the slaw dressing on the buns, then stack with lettuce, tomato, one fried chicken fillet, and a spoonful of slaw. Close the burgers and serve the remaining slaw alongside.

   ~3 min