The ultimate buttermilk fried chicken burger recipe is great for summer parties, game day events and more!
Ingredients
2 x 300gm Lilydale Free Range chicken breasts, halved horizontally
1 1/2 cups plain flour
1 tsp Cajun seasoning
1 tablespoon ground black pepper
1/2 teaspoon sea salt
1 cup (250ml) buttermilk
2 eggs, lightly beaten
1 garlic clove, crushed
1/3 cup whole egg mayonnaise
1 tsp Tabasco sauce
1/2 small red onion, thinly sliced
1 long green chilli, seeded, thinly sliced
1/4 red cabbage, finely shredded
1/4 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
Shoestring fries, to serve
Method
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 1/2 cm. 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 to 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
