Njabulo Mhlongo, winner of the Unilever Food Solutions Restaurant Challenge, shares his winning recipe: an American-inspired chicken sandwich that is comforting, flavourful and saucy.

Servings: 8
Prep: 4 hours marinade time, 1 hour proving time for rolls
Cooking: 30 min

Ingredients

For the fried chicken sandwich:

4 chicken breasts (each cut into 2 to make 8)
1 Tbsp chicken spice
2 cups buttermilk
4 Tbsp flour, heaped
2 tsp each of chicken spice and Cajun spice
For the burger rolls:
8 store-bought buns, or
375 g cake wheat flour
30 g margarine
30 g sugar
7 g yeast
7 g salt
250 ml warm water
Oil, for greasing
1 egg, whisked
2 tsp sesame seeds
30 g butter or margarine
1 tsp veggie seasoning

For the herby Hollandaise sauce:

1 cup Hollandaise sauce
1 Tbsp hot sauce
2 spring onions, chopped
3 sprigs thyme, chopped

For the fries:

Store-bought frozen fries, cooked according to package instructions, or
2–3 large sweet potatoes, cut lengthways to make thick-cut fries
Oil, for deep frying
2 tsp each of Cajun and veggie spice

For the smoky BBQ sauce:

1 onion, finely chopped
3 cloves garlic, minced
Oil, for frying
½ tsp each salt and pepper, or to taste
1 Tbsp sugar
1 Tbsp paprika
2 Tbsp apple cider vinegar
⅔ cup Knorr Tomato Pronto
1 Tbsp Worcestershire sauce
3–4 drops Liquid Smoke

To assemble:

Lettuce
Gherkins, sliced

Method:

Prepare the fried chicken sandwich
1. Cut the skinless, boneless chicken breasts in half breadthways.
2. Season with the chicken spice lightly and evenly. Use your hands to distribute the
spice to coat all sides.
3. Cover the chicken with clingfilm or kitchen paper and gently flatten by pounding with
a rolling pin or small saucepan. The thickness should be even and roughly finger-
width.
4. Put the chicken in a bowl and cover evenly with the buttermilk, letting it marinate
for 4 hours in the fridge. (If you’re in a rush, just 1 hour will also make a difference in
tenderness.)
5. In a separate bowl, mix in the flour, chicken and Cajun spice.
6. Remove the chicken from the buttermilk and dip into the flour. Dust off the excess,
place chicken back into the buttermilk, shake off and recoat in the dry mix.
7. Deep-fry the chicken 2 pieces at a time in 170°C oil for 5 minutes, turning every
minute to avoid burning.
8. Remove and leave on paper towel for excess oil to drain.

To bake burger rolls from scratch:

1. Mix flour and margarine in a bowl, working it in with your fingers to combine.
2. Add the sugar, yeast and salt, keeping the salt away from direct contact with the yeast. Use
your fingers to combine.
3. Add warm water and use a fork to gently combine.
4. Tip out onto a floured surface and knead for 8–10 minutes. The dough should be smooth
and spring back after a gentle prod.
5. Place in an oiled bowl and let rise until doubled in size.
6. Cut into 8 even pieces and roll each into a ball. Flatten into discs and place on a greased and
flour-dusted tray.
7. Apply egg wash and sprinkle on sesame seeds.
8. Cover and let rise for about 30 minutes.
9. Bake in an oven at 220°C for 10–12 minutes until the tops are golden. A toothpick should
come out clean.
10. Immediately drop butter or margarine onto the warm tray to melt it then brush over the top
of the buns.
11. Sprinkle the veggie seasoning on the buns.

Prepare the Hollandaise:

1. Combine the Hollandaise and hot sauce.
2. Add in the spring onions and thyme.

For the BBQ sauce:

1. Fry the onion and garlic in oil, with salt and pepper to taste.
2. Add in the sugar and fry until onions begin to soften.
3. Add in the paprika and cook for a minute.
4. Add in the vinegar and cook for a minute.
5. Add in the Tomato Pronto, Worcestershire sauce and Liquid Smoke.
6. Taste and adjust seasoning as necessary.
7. Blend and dilute with a few tablespoons of water if too thick.

To prepare fries from scratch:

1. Heat oil to 160°C.
2. Make sure fries are completely dry before carefully lowering into oil. Fry for 3
minutes.
3. Remove and increase oil temperature to 180°C.
4. Fry again, this time until golden brown.
5. Drain on paper towels and season with the spice mix while warm.

To layer the burger:

1. Slice open the freshly baked or store-bought buns and slather both buns with the

Hollandaise mix.

2. Layer the lettuce, gherkins and chicken. Close with the top bun.

To serve:

1. Pop a gherkin on the burger and pierce with a toothpick for decoration.
2. Serve burgers alongside freshly prepared or store-bought fries.
3. Spoon BBQ sauce on the side to enjoy with the fries.
4. Add Hollandaise sauce as well, if desired.