- 4 slices Castello Burger Blue cheese (see note)
- 4 soft white dinner rolls
- oak leaf lettuce
- 1 large ziplock bag
- sea salt flakes and freshly ground black pepper
- 650g chicken breast tenders (approxiately 16 strips)
- 250ml (1 cup) buttermilk
- 1 tablespoon hot sauce (medium strength)
- salt and freshly ground black pepper
- ½ cup (100g) rice flour
- ½ cup (75g) plain flour
- Rice bran oil, for deep frying
- 1 cup (250ml) white vinegar
- 2 tablespoons honey
- 2 tablespoons hot sauce
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon cornflour
- 1 tablespoon lemon juice
- 1 teaspoon butter
- 1 large Granny Smith apple, skin on, cored and halved
- 2-3 sticks celery
- 4-5 large red radishes
- juice ½ lemon
- ¾ cup good-quality aioli
- 2 tablespoons apple cider vinegar
To prepare the slaw, very finely slice the apple, radish and celery using a mandolin, place in a mixing bowl and toss in lemon juice. Combine aioli and vinegar, add to the mixing bowl and coat everything well. Set aside.
For the buffalo-inspired sauce, place the vinegar, honey, hot sauce, paprika, garlic powder and 125 ml water in a saucepan. Bring to a boil, then reduce the heat to medium and simmer for 10–15 minutes. In a small cup, whisk the cornflour with 1 tablespoon water until smooth. Whisk this into the sauce, then simmer over medium heat whisking continuously, for 1-2 minutes. Stir in the lemon juice, and cook over medium heat for 5-10 minutes, or until sauce has reduced by half. You want it to be a thick-ish consistency. Remove the pan from the heat and stir in the butter until it has melted and the sauce is smooth and glossy (don’t return the sauce to the heat or it will split).
To cook the chicken tenders, coat each one thoroughly in the flour mixture and transfer to a tray lined with baking paper. Heat oil in a medium-sized pot (or deep fryer). When hot (test by dropping a small amount of chicken into the oil), cook tenders in batches of 3-4 until golden brown and cooked through. Drain cooked chicken on paper towel, season with a little crushed sea salt and keep warm.
To assemble, place lettuce on the burger bun base, add some slaw then 3 chicken pieces, drizzle with buffalo sauce and add Castello Burger Blue cheese slice. Top with burger bun lid.
Burger Blue cheese slices are available in the dairy aisle at selected supermarkets nationwide, alongside other products from the Castello range