Ingredients
- Barton Fine Foods brioche burger bun 4.5” (frozen) 10 buns
- Campbells boneless chicken thighs (skin-on) 10 thighs
- Little Town dairy buttermilk (chilled) 200g
- Everyday Favourites plain white flour 150g
- Panko breadcrumbs 160g
- Hilltop Blossom honey 100g
- Red chillies (chilled) 15g
- Everyday Favourites salted butter (chilled) 100g
- Everyday Favourites crushed chillies 4g
- White cabbage (chilled) 1 cabbage
- Large green apples (chilled) 2 apples
- Heinz Professional mayonnaise 180ml
- Farmstead smoked rindless streaky bacon (chilled) 120g
- Everyday Favourites cracked black peppercorn 1g
- Tate & Lyle dark soft brown sugar 40g
- Vadasz red onion (chilled) 300g
- Gourmet Selection coated julienne fries 1.2kg
Method
- Marinade the chicken in buttermilk for 20 minutes.
- Mix the flour and panko breadcrumb together and then coat the chicken thighs.
- Deep fry the chicken and finish in the oven until cooked through and golden. Set to one side.
- In a saucepan, add the honey, chilli flakes, sliced fresh chilli and butter and bring it all to a simmer. Set to one side to infuse.
- Finely slice the cabbage and apples and combine with the mayonnaise. Set to one side.
- Lay the bacon onto trays and rub with the black pepper and brown sugar. Grill until caramelised and sticky.
- Toast the bun and build the burger. To finish it off, drizzle with the hot honey sauce and serve alongside a handful of pickles and fries.
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