Prep Time: 60 mins
Cook Time: 120 mins
Servings: 4

Fried Chicken Burger with Creamy Spicy Slaw and Provolone

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39
Dinner
Comfort Food
Buns

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

  1. 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.
  2. 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).
  3. 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).
  4. 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.
  5. In a small bowl stir together half of the mayonnaise and the remaining smoked paprika.
  6. 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.
  7. Spread mayo over the bottom buns, and top with fried chicken and slaw.
  8. Serve any remaining slaw on the side.

Tip: Use store-bought pre-chopped coleslaw mix instead of chopping your own cabbage for the slaw.

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