Buttermilk chicken sandwich

[jcallaghan]

TBC

Netflix - Fresh; Fried and Crispy

[jcallaghan]

Ingredients

• skinless chicken breasts 4
• buttermilk 350ml
• plain flour 100g
• dried oregano 1 tsp
• smoked paprika 1 tsp
• cayenne pepper 2 tsp
• garlic powder or granules 1 tsp
• vegetable oil for frying

To Serve

• mayonnaise 6 tbsp, mixed with 1 tbsp chipotle hot sauce
• brioche buns 4, halved and toasted
• guacamole 6 tbsp
• iceberg lettuce 1/4, shredded
• smoked streaky bacon 8 rashers, cooked until crisp
• sliced gherkins

Method

1. Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.
2. Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
3. Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
4. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
5. Fill a large pan no more than a third full with vegetable oil and heat to 175C or until a piece of bread browns in 40 seconds.
6. Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.
7. Drain on kitchen paper and keep warm while you fry the rest.
8. Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
9. Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

Picture

https://www.olivemagazine.com/recipes/meat-and-poultry/butchies-buttermilk-chicken-sandwich

[jcallaghan]

Ingredients

• 1 boneless and skinless chicken breast, about half a pound or 8 ounces
• ½ cup all-purpose flour
• 1 teaspoon dried thyme, use ½ teaspoon if you want less of a thyme flavour
• 1 teaspoon mustard powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground cayenne pepper
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup buttermilk
• 1 tablespoon sriracha, or your favourite hot sauce
• canola or corn oil, enough to come up to 2 inches up the side of the pot

Other Burger Ingredients

• 2 burger buns
• Mayonnaise, to taste
• Shredded lettuce, to taste

Method

1. Cut chicken breast in half lengthwise (into two equal pieces) so you have two pieces (one for each burger).
2. In a bowl, whisk together the all-purpose flour, dried thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt and black pepper until well combined. Set aside.
3. In another bowl, whisk sriracha (or hot sauce) with buttermilk until combined. Place chicken into buttermilk mixture and place in the fridge for an hour.
4. After an hour, remove chicken breast pieces from the buttermilk and allow excess buttermilk to drip off, back into the bowl.
5. Dredge chicken breast pieces in the reserved flour mixture, gently shaking off excess.
6. Dunk chicken pieces again into buttermilk, again allow excess buttermilk to drip off back into the bowl.
7. Dredge chicken again in the flour mixture, gently shaking off excess.
8. Place the canola or corn oil into a large, heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).
9. Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
10. Heat the pot of oil over medium heat. You want an oil temperature of about 350 degrees Fahrenheit.
11. Note: I heated the oil to about 360 degrees Fahrenheit as the temperature will drop when the chicken is added.
12. Carefully place the chicken pieces into the hot oil, away from you, and cook 3 minutes. Carefully turn the chicken pieces and continue to cook for another 3 minutes or until the chicken is fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer).
13. Note: Depending on the thickness of the chicken, you may have to cook longer. To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle. Remove the thermometer from the chicken after checking the temperature.
14. Once cooked, carefully remove the chicken from the oil (a spider strainer works great for removing the cooked chicken).
15. If desired, place the cooked chicken burgers onto a paper towel-lined plate or on a wire rack (cooling rack) over a sheet pan to drain of any excess grease.
16. To assemble each crispy chicken burger: spread mayonnaise over the insides of the bottom and top portion of the bun. Place chicken burger over bottom bun, then garnish with shredded lettuce. Place top bun over top to form the chicken burger. Serve and enjoy! Fan of spice? Feel free to drizzle some of your favourite hot sauce over the cooked chicken burger!

Pictures

Girl Heart Food®

Buttermilk Fried Crispy Chicken Burger

Easy instructions to make the best crispy chicken burger (rave reviews)! It's marinated in buttermilk, dredged in a flour mixture and fried.

[jcallaghan]

• Serves: 8

Ingredients

Buttermilk Marinade

• 2 cups buttermilk(480 mL)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 8 boneless, skinless chicken thighs

Dill Dressing

• 1 ½ cups plain greek yogurt(425 g)
• 3 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• ¼ cup grated parmesan cheese(30 g)

Seasoned Flour

• 2 cups all-purpose flour(250 g)
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1 ½ teaspoons cayenne pepper
• 1 tablespoon garlic powder
• peanut or vegetable oil, for frying

To Server

• softened butter, for buns
• 8 brioche burger buns
• 1 head butter lettuce
• 2 tomatoes, sliced

Method

1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
5. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
6. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
7. Enjoy

Pictures

tasty.co

Buttermilk-Fried Chicken Sandwich Recipe by Tasty

Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes