Ingredients per serve


Fried buttermilk chicken

  • Buttermilk 600.0 ml
  • Coarse polenta 100.0 g
  • Plain flour, for dusting 300.0 g
  • Salt 20.0 g
  • White pepper, ground 20.0 g
  • Szechuan seasoning 60.0 g
  • Vegetable Oil, For Deep Frying
  • 150g Chicken thigh fillets, skinless & flattened 10.0 x

Chicken Honey Glaze

Seeded mustard dressing


  • Red onions, thinly sliced 60.0 g
  • Baby rocket 50.0 g
  • 1/2 Bunch Continental Parsley, Roughly Chopped
  • Radish, thinly sliced and placed in cold water 30.0 g
  • Fennel, thinly sliced and placed in cold water 80.0 g
  • White cabbage, shredded 400.0 g

To Assemble

  • Milk or brioche burger buns 10.0 x



  1. Fried buttermilk chicken

    • Place the chicken thighs in a large container and pour over the buttermilk. Cover and place in the refrigerator for at least 24 hours.
    • Drain the chicken pieces from the buttermilk. Working in batches, toss the chicken in the polenta coating mix, making sure it is well coated. Transfer to a wire rack that has been placed over a baking tray.
    • Deep fry the chicken until golden brown and cooked through, then drain and sprinkle with salt.
  2. Chicken Honey Glaze

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

    • Mix together wholegrain mustard, vinegar, HELLMANN'S Real Mayonnaise and salt. Refrigerate for use.
  4. Slaw

    • Toss all the ingredients together. Fold through seeded mustard dressing.
  5. To Assemble

    • Grill the burger buns, drizzle a little chicken honey glaze on the base bun, add the fried chicken, a little more of the glaze and some slaw.
    • Serve with chips.