This spicy fried chicken burger is totally gluten free! With a spicy buttermilk marinade and sriracha coleslaw, this crunchy burger is full of flavour and super satisfying.
Combine buttermilk, sriracha tomato sauce, salt and pepper and mix well. Pour into a shallow dish and add chicken. Toss to coat. Cover and refrigerate for 30 minutes or overnight
Gluten free coating
In a separate bowl, combine flour, cornflour, garlic salt, white pepper and salt
Fill a large frying pan with enough oil to come 2cm up the side. Heat over medium-high heat until hot and oil is shimmering
Using tongs, remove one chicken thigh from marinade, allowing excess to drip off. Toss in flour mixture, making sure to coat both sides evenly. Cook in batches in hot oil for 4-5 minutes each side, or until coating is golden and crisp. Transfer to a tray lined with paper towel. Keep warm in a low oven
Sriracha coleslaw
Add cabbages, carrot and green onion in a large bowl. Mix together mayonnaise and sriracha tomato sauce and toss through coleslaw
To serve, spoon extra mayonnaise onto the bottom of the hamburger bun. Drizzle over sriracha tomato sauce. Add crispy chicken and top with coleslaw. Cover with bun tops. Serve immediately with sweet potato fries
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