Corn Chip Crumbed Chicken and Fennel Slaw Burgers
Photography Josh Griggs.
Crispy tender chicken strips get layered up with a fresh crunchy slaw and a spicy mayo to make one of my family’s favourite summer meals. If you don’t want to make them into burgers, just serve with the mayo for a finger-licking snack.
Serves: 6
INGREDIENTS
6 boneless chicken thighs
2 x 200-gram bags corn chips, finely ground (I used Culley’s Jalapeño)
½ cup brown rice flour
2 large eggs, size 7
2 teaspoons Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
olive oil and butter, for cooking
To serve
6 burger buns, halved and toasted
sriracha chilli sauce
½ cup purchased mayo
Fennel Slaw, recipe below
sliced gherkins
Fennel Slaw
2 cups packed thinly shredded cabbage (use white or a combination of white and red)
1 carrot, julienned
1 small fennel bulb, very thinly sliced, fronds reserved
good handful parsley, chopped
1 tablespoon apple cider vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons caraway seeds, toasted
1 teaspoon honey
salt and ground pepper
METHOD
Cut the chicken into strips. Place the crumbs and flour in two separate, shallow dishes and season the flour.
Whisk the eggs, mustard and garlic in another dish and season.
Dip the chicken first in the flour, then the eggs, letting the excess drip off, then in the crumbs, patting them on well to adhere. Cover and refrigerate if not using immediately.
To cook: Heat a little olive oil and a small knob of butter in a sauté pan. Cook the chicken in batches until golden and cooked through. Drain on kitchen towels.
To serve: Stir enough sriracha sauce into the mayonnaise, to your taste. Spread onto the bottom buns and top with sliced gherkins, slaw, strips of chicken, mayo and more slaw. Add the tops and serve.
Fennel Slaw
Place all the salad ingredients in a large bowl. Whisk the remaining ingredients together. Toss through the salad just before serving along with the chopped fennel fronds. Don’t dress ahead of serving otherwise it will go limp and soggy.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.