Buttermilk fried chicken burger
45m prep 15m cook 4 servings
What's better than a burger? A fried chicken burger! Perfect for Spring entertaining.
799 calories per serve
Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.
20 Ingredients
600g Lilydale Free Range Chicken Breast, halved horizontally
1 ½ cups plain flour
1 tsp Cajun seasoning
1 tbsp ground black pepper
½ tsp sea salt
1 cup (250mL) buttermilk
2 eggs, lightly beaten
1 garlic clove, crushed
⅓ cup whole egg mayonnaise
1 tsp tabasco sauce
½ small red onion, thinly sliced
1 long green chilli, seeded, thinly sliced
¼ red cabbage, finely shredded
¼ green cabbage, finely shredded
1 small carrot, coarsely grated
Juice and zest of 1 lime
Vegetable oil or canola oil, for deep frying
4 brioche rolls, split
1 baby cos lettuce, leaves separated
4 dill pickles, thinly sliced
4 Method Steps
Whisk flour, Cajun seasoning, pepper and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.
Combine garlic, mayonnaise and tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot, and lime juice and zest.
Pour oil into a large heavy frying pan to a depth of 1 ½cm. Heat over medium heat until oil is hot (test with a small piece of bread – when bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4–5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt.
Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries.
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