Ingredients

• Buttermilk Marinade
• 1 cup (250ml) buttermilk
• 1 tbsp Rosella Organic Tomato Sauce, plus extra for serving
• ½ tsp each salt and white pepper
• ½ tsp ground chilli
• 4 (approx. 600g) organic chicken thigh fillets, fat trimmed
• Gluten Free Coating
• ¾ cup (110g) gluten free plain flour
• ⅓ cup (50g) gluten free corn flour
• 1 tsp gluten free garlic salt
• 1 tsp each salt and white pepper
• Vegetable oil for shallow frying
• Coleslaw
• ½ cup (30g) finely shredded red cabbage
• 1 cup (60g) finely shredded green cabbage
• 1 small carrot, grated
• 2 green onions, finely sliced
• 1 ½ tbsp whole egg mayonnaise, plus extra for serving
• 1-2 tbsp Rosella Organic Tomato Sauce
• 4 gluten free hamburger buns, toasted

BUTTERMILK MARINADE

Combine buttermilk, tomato sauce, salt and pepper and chilli 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

1. In a separate bowl, combine flour, cornflour, garlic salt, white pepper and salt
2. 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
3. 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

COLESLAW

1. Add cabbages, carrot and green onion in a large bowl. Mix together mayonnaise and tomato sauce and toss through coleslaw
2. To serve, spoon extra mayonnaise onto the bottom of the hamburger bun. Drizzle over extra tomato sauce. Add crispy chicken and top with coleslaw. Cover with bun tops. Serve immediately with sweet potato fries