Buttermilk fried chicken burger
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 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 oilfor frying
TO SERVE
- 6 tbsp mayonnaisemixed with 1 tbsp chipotle hot sauce
- 4 brioche bunshalved and toasted
- 6 tbsp guacamole
- ¼ iceberg lettuceshredded
- 8 rashers smoked streaky baconcooked until crisp
- sliced gherkins
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.
