FRIED BUTTERMILK CHICKEN BURGERS
OH MY GOODNESS - You HAVE to make these.
Crispy, Crunchy, Succulent!!!!!!
INCREDIBLE 🍗
Serves 4
Ingredients:
6 chicken thighs, bashed flat with a rolling pin or meat mallet
Vegetable or Canola oil for frying
Buttermilk Mix:
1.5 cup buttermilk
1 teaspoon of garlic powder, onion powder, celery salt, paprika
Flour Mix:
1.5 cups plain flour
1/4 cup cornflour
1 tablespoon of paprika, garlic powder, white pepper, onion powder, sea salt
For the burgers:
Brioche buns, Sweet Chilli Mayo, Coleslaw & Lettuce
Method:
Place the chicken pieces on a chopping board, cover with baking paper and pound the chicken to flatten them out to even sizes.
Mix the buttermilk with the spices in a bowl.
Mix the flour with the spices in a separate bowl.
Place one chicken piece at a time in the buttermilk bowl and completely saturate it, then lift it out, let it drip over the bowl and carry it over to the flour bowl, make sure you cover it well. Then place on a plate ready to be fried. Continue with the remaining chicken pieces.
Preheat a frying pan/cast iron pan on high heat and fill 1/3 with oil. You need to get the oil hot enough (180 degrees). If you don’t have a thermometer, test by throwing in a little of the chicken coating in, if it bubbles, it’s ready.
Place the chicken pieces in the hot oil and cook for 3-4 minutes on one side, then use tongs to flip it and cook for 2-3 minutes on the other side (until coating is golden and bubbly). Remove and drain on paper towel.
Add sweet chilli mayo to brioche rolls. Top with buttermilk chicken, coleslaw and lettuce, YUM!!!!!
Be careful the oil doesn’t get too hot or the batter will burn and come away from the chicken. Keep an eye on it and turn it down if it’s colouring too much.