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John Pye, Oxford Hotel

FlavourMaker #5 : John Pye, Oxford Hotel


A succulent buttermilk marinated chicken burger and honey glaze seasoned with KNORR Concentrated Liquid Stock for extra flavour. 



Fried buttermilk chicken


  • 100g Coarse polenta
  • 300g Plain flour, for dusting
  • 20g Salt
  • 20g White pepper, ground
  • 60g Szechuan seasoning  
  • Vegetable oil, for deep frying

Chicken honey glaze

Seeded mustard dressing


  • 400g White Cabbage, shredded
  • 60g Red onion, thinly sliced
  • 50g Baby rocket
  • ½ Bunch Continental parsley, roughly chopped
  • 30g Radish, thinly sliced and placed in cold water
  • 80g Fennel, thinly sliced and placed in cold water




Chicken honey glaze

  1. Reduce the honey, KNORR Concentrated Liquid Stock and water in a saucepan until thickened. Remove from heat and set aside. 
  2. When still warm, place in a plastic squeeze bottle ready to use.

Seeded mustard dressing

  1. Mix together wholegrain mustard, vinegar, HELLMANN’S Real Mayonnaise and salt. Refrigerate for use.


  1. Toss all ingredients together. Fold through seeded mustard dressing. 
  2. To Assemble – grill the burger buns, drizzle a little chicken honey glaze on the base bun, add fried chicken, more of the glaze and some slaw. 

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