Spicy Chicken Burger With Blue Cheese And Apple Slaw

Spicy Buffalo Chicken Blue

A traditional blue cheese slice melted over a buttermilk chicken fillet burger with spicy buffalo sauce and crisp celery, radish and apple slaw.
Serves 4

For the Chicken:

650g chicken breast tenders (approx. 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
For the buffalo-style sauce:
1 cup (250 ml) 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

For the slaw:

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
You will also need:
4 slices Castello Burger Blue cheese
4 soft white dinner rolls
Oak leaf lettuce
1 large ziplock bag
Sea salt flakes and freshly ground black pepper


1. Place chicken tenderloins into the ziplock bag, add buttermilk, hot sauce and season
with salt and a little black pepper. Close bag, removing any excess air and coat the
chicken thoroughly in the buttermilk marinade. Chill in fridge for 2-3 hours. Combine plain
and rice flour thoroughly in a bowl and set set aside.
2. 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.
3. 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).
4. 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.
5. 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.

The Carousel would like to thank Castello Cheese for this recipe.

Written by Robyn Foyster

With over 30 years experience as a journalist and TV producer, Robyn Foyster is the owner and publisher of the lifestyle websites, and

Robyn was voted one of the 30 most powerful women in media at the 2015 B&T Women In Media Awards.

Previously, Robyn was the Publisher and Editor of Australia's three biggest flagship magazine brands - The Australian Women's Weekly, Woman's Day and New Idea.

Robyn won Editor of the Year at the 2007 Magazine of the Year Award and under her helm The Australian Women's Weekly won the inaugural 2008 Australian Magazine Award for Australia's best mass market magazine and New Idea won the MPA's coveted Magazine of the Year award.

She can be contacted on [email protected]


Leave a Reply

Your email address will not be published.





Annalise Braakensiek's Asian Vermicelli Noodle Salad Recipe

Annalise Braakensiek’s Asian Vermicelli Noodle Salad Recipe

Avoiding A Sugar & Alcohol Holiday Blowout

Avoiding A Sugar & Alcohol Holiday Blowout