Ingredients

Chicken

• Chicken Breasts
• 240 ml Buttermilk
• Garlic Powder, Onion Powder, Paprika, Cumin, Salt, Pepper
• 120 grams Flour
• 120 grams Corn Flour
• 1 teaspoon Baking soda
• Coleslaw

Dill Mayo

• Dill
• Mayo
• Lime Juice (Preferably from real limes)
• Garlic Powder

Instructions

Dill Mayo

1. Add 30 - 45 ml of mayo in a bowl
2. Add chopped up dill to mayo (note -- the dill flavour will become stronger as it sits in the fridge)
3. Squeeze in some lime juice and the garlic powder
4. Stir and let sit in the fridge for at least 4 hours

Coleslaw

1. Add coleslaw in a bowl with a touch of the dill mayo to ensure the coleslaw clumps together

Chicken

1. Take chicken breasts and beat them with a rolling pin to even them out
2. In a bowl add 240 ml Buttermilk, Garlic Powder, Onion Powder, Paprika, Cumin, Salt & Pepper
3. Add chicken to mixture and let marinate for at least 4 hours
4. To make flour mixture, add 50/50 corn flour & flour with a spoon of baking soda, along with the same ingredients for the batter ^
5. Heat up the deep fryer to 180°C
6. Dip the chicken in the flour mixture and into the deep fryer; fry until the chicken is 73°C
7. Toast the buns and then put dill mayo on each side. Place the burger on the buns with coleslaw on top.
8. 🤯

Notes

For best results, allow the dill mayo to sit in the fridge for several hours to enhance the flavor. Ensure the chicken is cooked thoroughly to a safe temperature of 73°C.