Try our easy buttermilk fried chicken burger from Butchies in London. This crispy chicken fillet is marinated overnight and deep fried for extra flavour.
Ingredients:
1/2 cup buttermilk -or make your own per text above.
1 tbsp sriracha -or your favourite hot sauce
1 chicken breast -about half a pound (mine was about 9 oz)
1/2 cup all purpose flour
1 tsp dried thyme
1 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp cayenne
1/2 tsp salt
1/2 tsp black pepper
canola or corn oil -enough to come up 1.5-2 inches up side of pot
burger ingredients
buns
mayo
shredded lettuce
Instructions:
- Cut chicken in half length wise.
- Mix sriracha (or hot sauce) with buttermilk. place chicken in buttermilk mixture and place in fridge for an hour.
- In a bowl mix together flour and all spices. stir to combine.
- After an hour remove chicken breast pieces and shake off excess buttermilk.
- Dredge chicken breast pieces in flour mixture, shaking off excess.
- Dunk chicken pieces again in buttermilk, shaking off excess. dredge again in flour mixture, shaking off excess.
- In a large pot with high sides (i used a high sided cast iron pot) or large dutch oven, add oil (enough to come up 1.5-2 inches up side of pot). You want a temperature of about 350 f.
- I heated the oil to about 360 f as the temperature will drop when the chicken is added.
- Carefully place chicken pieces in hot oil and cook about 3 minutes per side or until cooked through and juices run clear. note: Depending on thickness of piece of chicken, may have to cook longer. See notes below.
- To assemble crispy chicken burgers spread mayo on buns, top with chicken and garnished with shredded lettuce. enjoy!
More informations please visit: https://www.olivemagazine.com/recipes/meat-and-poultry/butchies-buttermilk-chicken-sandwich/
