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Buttermilk fried chicken burger recipe

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Buttermilk fried chicken burger recipe

What’s better than a burger? A fried chicken burger! Perfect for Spring entertaining.

45m prep
15m cook
4 servings

20 Ingredients

* 600g Lilydale Free Range Chicken Breast, halved horizontally

* 1 ½ cups plain flour

* 1 tsp Cajun seasoning

* 1 tbsp ground black pepper

* ½ tsp sea salt

* 1 cup (250mL) buttermilk

* 2 eggs, lightly beaten

* 1 garlic clove, crushed

* ⅓ cup whole egg mayonnaise

* 1 tsp tabasco sauce

* ½ small red onion, thinly sliced

* 1 long green chilli, seeded, thinly sliced

* ¼ red cabbage, finely shredded

* ¼ green cabbage, finely shredded

* 1 small carrot, coarsely grated

* Juice and zest of 1 lime

* Vegetable oil or canola oil, for deep frying

* 4 brioche rolls, split

* 1 baby cos lettuce, leaves separated

* 4 dill pickles, thinly sliced

4 Method / Steps

Step 1

Whisk flour, Cajun seasoning, pepper and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into the bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.

Step 2

Combine garlic, mayonnaise and tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot, lime juice and zest.

Step 3

Pour oil into a large heavy frying pan to a depth of 1 ½cm. Heat over medium heat until oil is hot (test with a small piece of bread – when the bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4–5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt.

Step 4

Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries.

source – tastecom