Buttermilk Fried Chicken Burger
Ingredients
- 4 chicken thighs deboned and skin removed
- 300 ml buttermilk
- 2 garlic cloves
- 200 g plain flour
- 1 tsp baking powder optional
- 3 tsp. peri-peri spices
- Sunflower oil for deep-frying
- 4 bread baps
- 8 tbsp tomato relish
- 40 g salad leaves
- Salt and pepper
Method
- In a bowl, place the butterflied chicken and add the buttermilk and garlic. Set aside for 30 minutes or overnight in the fridge, covered in cling film.
- In the meantime, in a bowl, combine the flour with the baking powder and peri-peri spices. Season with salt and pepper.
- Preheat a deepfat frier with sunflower oil until it reaches 160ËšC or if a pieces of bread colour within 30 seconds or so.
- Dip the marinated chicken into the seasoned flour. Toss to coat all the way around.
- Deep again in the buttermilk and back in the flour mixture to create a thicker crispier outer crust.
- Transfer the chicken into the hot oil and cook for 7-9 minutes until cooked through.
- Remove from the pan and place onto a towel or kitchen paper to absorb excess oil. Season with salt and pepper.
- Spoon some tomato relish on both side of the bread baps add some salad leave and add the crispy chicken thighs.
- Serve immediately.
