• Preheat oven to 240°C/220°C fan-forced. 
• Place chicken thigh between two sheets of 
baking paper. Pound chicken with a meat
mallet or rolling pin until it is an even thickness, 
about 1cm. 
• In a large bowl, combine the milk, white wine
vinegar (for the chicken) and a pinch of salt
and pepper. Add chicken, turning to coat.
• Refrigerate for 30 minutes to 1 hour.

• Meanwhile, cut sweet potato into wedges.
• When chicken has 25 minutes left marinating, 
place wedges on a lined oven tray. Drizzle with 
olive oil and toss to coat. 
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges 
between two trays. 

• While the wedges are baking, slice cucumber
into thin rounds.
• In a medium bowl, combine the white wine
vinegar(for the pickle) and a good pinch of 
sugar and salt. 
• Add cucumber to the pickling liquid. Add 
enough water to just cover cucumber. Set aside.

• Once chicken has marinated, in a second
medium bowl, combine All-American spice
blend, cornflour, the plain flour and a pinch of
salt and pepper. Add chicken thigh, tossing
to coat.
• Heat a large frying pan over medium-high heat
with enough olive oil to coat the base.
• Shake off excess flour and shallow fry crumbed
chicken (watch out, it might splatter!) in batches,
until golden and cooked through, 3-5 minutes
each side. Transfer to a paper towel-lined plate
and sprinkle with a pinch of salt.

TIP: Add extra oil if needed so the chicken does not
stick to the pan

• While chicken is cooking, halve bake-at-home
burger buns and bake directly on a wire oven
rack until heated through, 2-3 minutes.
• In a third medium bowl, combine shredded
cabbage mix and mustard mayo. Season
to taste.

• To the tray with wedges, sprinkle over chicken
salt and toss to coat.
• Drain pickled cucumber.
• Top burger buns with mustard mayo slaw,
DIY Southern fried chicken and some pickled
cucumber.
• Serve with sweet potato wedges and remaining
cucumber. Enjoy!