Buttermilk Chicken Burgers

Buttermilk Chicken Burgers
Makes: 
4 burgers
Preparation Time: 
30 min
Marinating Time: 
minimum 1 hour - max overnight
Cooking Time: 
4-5 mins
Ingredients: 

Chicken:

  • 2 Hazeldenes Fresh Chicken Breast Fillets
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup plain flour
  • ½ cup cornflour
  • 1 tsp sea salt flakes
  • ½ tsp cracked pepper
  • 1 tsp sweet paprika
  • 1 tsp dried oregano (or your favourite herb)
  • Oil for frying

Coleslaw:

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrot
  • 2/3 cup whole-egg mayonnaise
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Assembly:

  • 4 brioche buns
  • 4 slices of cheese (your choice)
  • 12 pickles
Method: 

Marinate the Chicken:

1. Slice each chicken fillet in half lengthwise, then cut vertically to create burger-sized pieces.

2. Mix buttermilk, garlic powder, and onion powder in a large bowl. Add chicken pieces, ensuring they're fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavour.

3. Combine plain flour, cornflour, sea salt, cracked pepper, sweet paprika, and oregano in a shallow dish.

Cook the Chicken:

1. Heat oil in a large frying pan over medium-high heat.

2. Remove chicken from the marinade, letting excess buttermilk drip off. Coat each piece in the flour mixture, pressing firmly to ensure the coating sticks. Shake off any excess flour.

3. Fry chicken in batches to avoid overcrowding. Cook for 4-5 minutes per side until golden brown and fully cooked. Avoid moving the chicken too much to keep the coating intact.

4. Drain the cooked chicken on paper towels to remove excess oil.

Make the Coleslaw:

1. Toss green cabbage, red cabbage, and carrot in a large bowl.

2. Whisk together mayonnaise, honey, Dijon mustard, wholegrain mustard, and apple cider vinegar in a small bowl. Season with salt and pepper, then pour over the cabbage mixture. Toss until evenly coated.

Assemble the Burgers:

1. Lightly toast the brioche buns.

2. Place a slice of cheese on the bottom half of each bun. Top with crispy chicken, a generous scoop of coleslaw, and a few pickles.

3. Add the top bun, serve, and enjoy!

Results may vary.