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Buttermilk fried chicken burger
- Janine Ratcliffe
Published: June 30, 2017 at 2:18 PM
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Serves 4
Easy
Prep: 25 mins
Cook: 15 mins
plus marinating
A star rating of 5 out of 5.3 ratingsRate
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Try our easy buttermilk fried chicken burger from Butchies in London. This crispy chicken fillet is marinated overnight and deep fried for extra flavour
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Try this buttermilk chicken burger, then check out our buttermilk fried chicken, fried chicken sandwich and chicken parmigiana.
Ingredients
-
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
TO SERVE
-
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
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Method
-
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
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.3 ratings
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