Lifestyle
Buttermilk fried chicken burger with tangy mustard
When it comes to comfort food, few dishes can rival the sheer satisfaction of biting into a crispy and juicy buttermilk fried chicken burger.
Buttermilk fried chicken owes its tenderness to the Southern tradition of marinating chicken pieces in buttermilk before frying. This age-old technique imparts a delightful tang and tenderises the chicken.
One key element that elevates the buttermilk fried chicken burger is the addition of mustard. Mustard’s sharp and tangy flavour complements the richness of the fried chicken. Recipe compliments of Astral Chicken.
Ingredients
For the chicken
- 1 x pack Country Fair Skinless Chicken Breasts (4 breasts)
- 1 ½ cup (375ml) buttermilk
- 100g flour
- 2 tsp (10ml) cayenne pepper
- 2 tsp (10ml) garlic powder
- 1 tsp (5ml) smoked paprika
- 1 tsp (5ml) dried herbs
- Salt and ground black pepper
- Oil for frying
For the dressing
- 150ml buttermilk
- 15g basil
- 15g parsley
- 2 Tbsp (30ml) lemon juice
- 2 Tbsp (30ml) honey
- 2 Tbsp (30ml) mustard
Salad
- 180g crunchy salad leaves
- 1 avocado, sliced
- 50g crispy onion
Buns and garnish
- 4 burger buns, sliced in half
- 1/3 cup (80ml) mayonnaise
- 3 Tbsp (45ml) wholegrain mustard
- 400g slaw mix
- 4 square slices of cheese
- 2 pickled jalapenos, thinly sliced
Method
- For the chicken: Place the chicken breasts between 2 pieces of cling film and bat out with a rolling pin to an even thickness of about 2cm.
- Place into a bowl with the buttermilk and allow to chill for a minimum of 4 hours, but ideally overnight.
- In a bowl, mix the flour, cayenne pepper, garlic powder, smoked paprika and dried herbs with a big pinch of salt and pepper.
- Remove the chicken breasts from the buttermilk, shaking off excess, and dip them into the flour mix, ensuring that each is evenly coated, and place them on a tray.
- Fill a pan with cooking oil, about 3cm deep, and place over medium heat. Heat to 180°C.
- Fry off the chicken in two batches, cooking on each side for about 5 minutes, until golden brown and cooked through. Remove from the oil and drain on kitchen towel.
- Prepare the salad: Place the buttermilk, basil, parsley, lemon juice and honey in a blender. Blend until smooth and stir through the wholegrain mustard. Season to taste with salt and pepper.
- Place the crunchy lettuce into a bowl and add the sliced avocado. Pour over the dressing and gently toss.
- Top with crispy onions.
- Slice the burger buns in half and set aside.
- Mix the mayonnaise and mustard and smear a generous dollop on each burger bun.
- Mix the remainder of the mayo and mustard through the slaw.
- Place the pickled jalapeno slices on the bottom halves of the buns, followed by the fried chicken. Top the hot chicken with a slice of cheese, followed by a generous spoonful of slaw. Place the bun lid on top.
- Serve the burger alongside the fresh salad.
