Subscribe Now

Subscribe to newsletter

Enter your details and we will inform you of anything new happening. We promise we won't spam you.

Subscribe to my newsletter

Crispy Buttermilk Fried Chicken Burgers

Go on, you know you want to.

28 Oct 2016 30 6

Come on, do I really need to sell these bad boys? Juicy, tender chicken thighs encased in a crispy crunchy buttermilk batter, packed into a bun with good old iceberg lettuce and some classic bread and butter pickles. Go on, you know you want to.

Ingredients

6 free-range boneless chicken thighs, skin on
2 cups buttermilk
3 tablespoons hickory BBQ sauce
2 cups self-raising flour
1 heaped tablespoon chipotle powder or smoky paprika
1 tablespoon dried oregano
1 teaspoon garlic granules
salt and pepper
vegetable oil (to cook)

Burgers
4-5 tablespoons mayonnaise
2 tablespoons American mustard
3 cups thinly sliced iceberg lettuce
2 cups bread and butter pickles
6 burger buns, halved and toasted

Recipe

Chicken: Place the chicken in a sealable bag with the buttermilk and hickory sauce. Seal and toss until fully coated, then refrigerate for 2-3 hours or overnight if you can. Bring back to room temperature when ready to cook.

Place the flour, chipotle, oregano and garlic in a large bowl, season with salt and pepper and mix well. Heat 3-4 cm of vegetable oil in a heavy-bottom 26cm pot to 150°C.

Dredge each piece of chicken in the flour mixture, turning until it is coated completely. Working in batches, usually 2 pieces at a time, gently lower the chicken into the hot oil (the side furthest away from you so as not to splash yourself) and cook for 5-6 minutes, turning once, until golden brown. Keep warm in an oven while you cook the remaining chicken pieces.

To serve: Place the mayo and mustard in a small bowl, mix well and spread on the bottom half of each toasted bun. Add a load of pickles, then one of the crispy tender chicken thighs, a handful of crunchy lettuce, the top of the bun and then demolish!

Leave A Comment