Buttermilk Chicken Burger

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.

By Poppy Cooks

https://www.poppycooks.com/recipes/buttermilk-chicken-burger/

Serves 4

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Ingredients

Metric Imperial

Metric

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

Imperial

2 chicken breasts
17fl oz 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
3.5oz cornstarch
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

Instructions

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.