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Crispy chicken burger

Kimmi

Ingredients

1 serving
  1. 1 skinless chicken breast
  2. 2 cups buttermilk
  3. 2 garlic cloves
  4. 1 hot chilli
  5. 1 and a 1/12 cups plain flour
  6. 2 tablespoons paprika
  7. 1/2 teaspoon celery salt
  8. 1/2 teaspoon chicken salt
  9. 1 teaspoon cracked pepper

Method

45 mins
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    Tenderize the chicken breast until it is at an even thickness and cut/trim off any bits of fat or gristle.

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    Place buttermilk, crushed garlic and whole chopped chilli in a bowl - mix thoroughly and allow the chicken to sit in the mixture for at least 30mins in the fridge.

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    While the chicken is marinading place the flour, herbs and spices in a shallow dish and mix together (the mixture should have a reddish tinge from the paprika) - this will be used to coat your chicken.

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    After the chicken has soaked for 30 minutes remove it from the fridge and begin to coat it with your flour mixture.

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    Drain off any excess buttermilk and coat the chicken evenly - I repeated the method twice, dipping it in the buttermilk again and re-coating for extra crispiness.

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    Heat oil in a fry pan(oil should fill the pan half full) - once sufficiently heated turn down the heat to low-medium and place the coated chicken breast in the pan.

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    Cook the chicken until golden brown and crispy on each side and set aside to cool for a few minutes.

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    Serve on your choice of bread with tomato, rocket, red onion, a dash of aioli & goats cheese.

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