Crispy Buttermilk Chicken
The ultimate chicken burger! Served with Charred Sweetcorn and Tomato Relish and home made Slaw. Just the ticket for a weekend treat!
Ingredients
- 6 brioche buns, toasted
- 6 Skinned boneless chicken breasts
- 500ml Buttermilk
- 400g self raising flour
- 2 tsp celery salt
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- ½ tsp ground nutmeg
- 3 tsp garlic salt
- 3 tsp onion salt
- 2 tsp dried thyme
- Black pepper
Charred Sweetcorn and Tomato Relish
- 100g cherry tomatoes, cut into quarters
- 1/2 bunch of spring onions, finely chopped
- 1 whole sweet corn in the husk
- 100ml sweet chilli sauce
- ¼ bunch mint and coriander, roughly chopped
- 1/2 red onion peeled and diced
Slaw
- 1/4 white cabbage, shredded
- 1/4 red cabbage shredded
- 1 tsp sea salt
- 4 tbsp sour cream
- 1 small bunch mint and coriander, chopped
- 1 green chilli chopped
- 2 limes, juice and zest
To serve
- Tomatoes
- Sliced pickles
Method
Put the cabbage into a bowl with the salt for 10 minutes. Wash, drain and mix with remaining ingredients.
Coat the chicken in buttermilk, cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c.
Mix the flour with all the spices.
Drain chicken from the buttermilk and coat in seasoned flour.
Fry in batches for 6 to 8 minutes until golden and crispy and then drain on kitchen paper.
Dry fry the sweetcorn, add all the remaining ingredients and cook for 5 minutes.
To serve, pile the chicken onto buns, top with slaw, relish, lettuce tomatoes and pickles.
Ingredients
- 6 brioche buns, toasted
- 6 Skinned boneless chicken breasts
- 500ml Buttermilk
- 400g self raising flour
- 2 tsp celery salt
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- ½ tsp ground nutmeg
- 3 tsp garlic salt
- 3 tsp onion salt
- 2 tsp dried thyme
- Black pepper
Charred Sweetcorn and Tomato Relish
- 100g cherry tomatoes, cut into quarters
- 1/2 bunch of spring onions, finely chopped
- 1 whole sweet corn in the husk
- 100ml sweet chilli sauce
- ¼ bunch mint and coriander, roughly chopped
- 1/2 red onion peeled and diced
Slaw
- 1/4 white cabbage, shredded
- 1/4 red cabbage shredded
- 1 tsp sea salt
- 4 tbsp sour cream
- 1 small bunch mint and coriander, chopped
- 1 green chilli chopped
- 2 limes, juice and zest
To serve
- Tomatoes
- Sliced pickles
Method
Put the cabbage into a bowl with the salt for 10 minutes. Wash, drain and mix with remaining ingredients.
Coat the chicken in buttermilk, cover and pop in the fridge overnight.
Heat a pan of oil or a deep fat fryer to 170c.
Mix the flour with all the spices.
Drain chicken from the buttermilk and coat in seasoned flour.
Fry in batches for 6 to 8 minutes until golden and crispy and then drain on kitchen paper.
Dry fry the sweetcorn, add all the remaining ingredients and cook for 5 minutes.
To serve, pile the chicken onto buns, top with slaw, relish, lettuce tomatoes and pickles.
