Buttermilk Chicken Burger
Serves: 4
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This buttermilk chicken burger was part of my first ever Saturday Night Fakeaway cookalong and it’s followed me to this day. I love it. There’s just something about a takeaway isn’t there? I love a bit of a fine dining but I think I love a maccys just as much, probs why I always end my night with a big mac.
I will however make a personal apology to your local burger joint because after you make this, you won’t need their business. Again, I’m very sorry. Might have saved you a bit of money though?
P.s. If you’re all about the chicken burger but wanna try something a bit spicier (with a slightly longer ingredient list), give my Korean Fried Chicken Burger and Korean fries a go. Ideal for a cheeky weekend treat.
Ingredients
metric imperial
- 2 chicken breasts
- 500ml buttermilk (or milk with a touch of vinegar or lemon juice)
- 1-2 tsp garlic powder
- 1-2 tsp white pepper
- 1-2 tsp celery salt
- 100g cornflour
- Pinch baking powder
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp salt
- 1 tsp thyme
- 1 x burger bun per person
- 1 tbsp Mayonnaise
- Juice and zest of 1 lemon
- Black pepper
- Salt
- 4 red skin potatoes
- 1 bulb of garlic
- Thyme (optional)
- Lettuce
- Tomato
- Whatever else you like on a burger
Method
- Pre-heat the over to 200°C/400°F/Gas Mark 6.
- Place the buttermilk, white pepper, garlic powder and celery salt in a bowl.
- Lay the chicken breast flat and cut through the equator so you have two thin chicken breasts.
- Place the chicken in buttermilk and leave in the fridge.
- Place a deep baking tray in the oven with enough oil to just cover the bottom.
- Then wash and cut your potato into chip/fries and place in a sauce pan with cold water and salt. Bring them up to the boil and cook until tender.
- Once cooked drain them and leave to stem dry.
- When ready, put the chips into the pan with the hot oil and give them a toss. Be careful not to burn yourself!
- Add in the bulb of garlic and return to oven for 30 mins.
- Now make your lemon and black pepper mayo by mixing the zest and juice of lemon into your mayo and adding a good amount of cracked black pepper. Mix well and leave in fridge.
- You can also mix the cornflour (or corn starch is the USA) with the rest of your spices.
- When the 30 mins is over give the fries a toss and remove the garlic. Turn the oven up to 210°C and return the chips to the oven for a further 15 mins.
- Whilst they are cooking put your oil on to deep fry. Heat to 180°C.
- Once the oil is hot, cover the chicken in your cornflour mixture then back into the buttermilk and then back into the cornflour.
- Carefully deep fry until golden it should take around 3-5 mins depending of the thickness of the chicken breasts. If using chicken thighs it may take longer.