Try this buttermilk chicken burger, then check out our buttermilk fried chicken, fried chicken sandwich and chicken parmigiana.


  • 4 skinless chicken breasts
  • 350ml buttermilk
  • 100g plain flour
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp cayenne pepper
  • 1 tsp garlic powder or granules
  • vegetable oil, for frying


  • 6 tbsp mayonnaise, mixed with 1 tbsp chipotle hot sauce
  • 4 brioche buns, halved and toasted
  • 6 tbsp guacamole
  • ¼ iceberg lettuce, shredded
  • 8 rashers smoked streaky bacon, cooked until crisp
  • sliced gherkins


  • STEP 1

    Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.

  • STEP 2

    Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.

  • STEP 3

    Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.

  • STEP 4

    Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.

  • STEP 5

    Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.

  • STEP 6

    Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.

  • STEP 7

    Drain on kitchen paper and keep warm while you fry the rest.

  • STEP 8

    Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.

  • STEP 9

    Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

*There is no nutritional information available for this recipe

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