Buttermilk Chicken Burger

Serves: 2

Difficulty: Easy

PLEASE NOTE: this recipe requires marinating the chicken in the fridge for a couple of hours minimum.

This makes for some delicious chicken burgers or nuggets.

I normally go for chicken fillets or thighs, but you can mix it up by using pork loin or turkey.

There are 2 parts to this recipe: the first one is for the flour (which you can use for different meats) and the second one is for the marinade, which again, you can apply for whatever you have in the fridge. Whatever meat you choose, same rules apply: marinade the meat, then pop it in the flour.

Step 1: The Flour

600g – plain flour

30g – baking powder

30g – fine salt

20g – smoked paprika

15g – cracked black pepper

8g – cayenne pepper

10g – celery salt (or more table salt if you can’t get hold of it)

Step 2: The Marinade

500g buttermilk (yoghurt will work just as well)

½ teaspoon – chilli flakes or ½ a fresh chilli

1 – garlic clove (crushed)

10g – fine salt

½ teaspoon – cracked black pepper

1. Mix all the flour ingredients in a bowl and set aside. In a separate bowl mix the marinade ingredients.
2. Put the chicken in the marinade and leave in the fridge overnight for best results or use it straight away.
3. Coat the marinated chicken in the chicken flour.
4. If you have a little deep fat fryer, turn it on to 160C, otherwise gently heat up a pan of oil.
5. Put the chicken in the fryer(pan) when the oil is hot and fry for 5 minutes for chicken nuggets or 6-7 minutes if you go for chicken breasts until you have a golden crust. It depends on the size. You can check that it’s cooked by cutting into it. (juices run clear).
6. Set on a plate lined with a kitchen towel, to absorb the excess oil.
7. The breast goes great in a bun with coleslaw, shredded lettuce, gherkins and chipotle or peri peri mayo. If you are doing the nuggets, just serve them with a dip of your choice.