
Fried Chicken Burger with Creamy Spicy Slaw and Provolone
Rate this recipe for points
4
Ingredients
- 4 Dempster’s® Signature Spicy Habanero Flavour Buns
- 4 boneless, skinless chicken thighs
- 2 cups (500 ml) buttermilk
- 3 tsp (15 ml) kosher salt
- 1 tsp (5 ml) ground black pepper
- 1/2 tsp (2.5 ml) garlic powder
- 1/2 tsp (2.5 ml) onion powder
- 6 cups (1.5 L) vegetable oil
- 2 cups (500 ml) all-purpose flour
- 2 tsp (10 ml) smoked paprika
- 1 cup (250 ml) mayonnaise
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) granulated sugar
- 2 green onions, thinly sliced
- 1 cup (250 ml) thinly sliced kale
- 2 cups (500 ml) thinly sliced green cabbage
- 2 cups (500 ml) thinly sliced red cabbage
- 1 large carrot, grated
- 4 radishes, thinly sliced
- 1 large red chili, thinly sliced
- 4 slices provolone
Directions
- In a large re-sealable plastic bag add chicken thighs, buttermilk, 2 tsp salt, 1/2 tsp pepper, garlic and onion powder, mix to combine, ensuring the chicken is thoroughly coated. Refrigerate to marinate for at least 1 hour or overnight.
- Once the chicken has marinated, fill a large heavy-bottomed pot halfway up with vegetable oil, and heat until it reaches 350°F (176°C).
- Once the oil has reached 350°F (176°C), in another large bowl whisk together flour, 1 tsp smoked paprika and remaining salt and pepper. Working with one piece of chicken at a time dredge the chicken in the flour mixture, shaking off any excess flour and gently place in hot oil. Cook for 6 – 10 minutes, until the coating is golden brown, and the chicken has reached an internal temperature of 165°F (74°C).
- Transfer chicken to a baking rack-lined tray, and season with salt while hot. Place a slice of provolone over the top of each thigh.
- In a small bowl stir together half of the mayonnaise and the remaining smoked paprika.
- In a large bowl whisk together the remaining mayonnaise, vinegar, 1 tsp sugar, and season with salt and pepper. Add green onions, kale, cabbage, carrot, radishes and red chilis. Toss to coat.
- Spread mayo over the bottom buns, and top with fried chicken and slaw.
- Serve any remaining slaw on the side.
Tip: Use store-bought pre-chopped coleslaw mix instead of chopping your own cabbage for the slaw.