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Buttermilk Fried Chicken, Coriander Slaw.
Ingredients
160g Chicken thigh
60g Gluten free flour
1x Burger bun
25g Coriander slaw
15g Housemade mayonnaise
6x Pickles, sliced into round
Packaging
MOP
- Remove the chicken thighs from the buttermilk ensuring to remove excess buttermilk
- Place the thighs into the flour ensuring to coat the chicken evenly
- Deep fry the chicken thighs at 180c until golden and at an internal tempreture above 80c
- Slowly toast the burger bun until golden
- Squeeze the house made mayonaisse on to the bottom and top of the bun
- Build the sandwich starting with the fried chicken thighs, coriander slaw, sliced pickle and top with the bun
Coriander Slaw.
Ingredients
100g White Cabbage
15g Coriander, chopped
30g Homemade mayonnaise
3g Lime juice
25g Shallots
1g Chilli flakes
2g Salt
1g Black pepper
MOP
- Mix all ingredients together thoroughly and season
Homemade Mayo.
Ingredients
200g Egg yolk, pasteurised
55g Dijon mustard
25g White wine vinegar
10g Table salt
875g Vegetable oil
MOP
- Blend the first 4 ingredients until smooth
- Slowly stream in the vegetable oil to emulsify
Waiters Notes
Buttermilk fried chicken burger, with coriander slaw, served with triple cooked skin-on fries.
Allergies Eggs, Gluten, Dairy, mustard, soy