Buttermilk Chicken Burger BACK

Southern Fried Buttermilk Chicken Burger

Main Course Recipes | 12th July 2019

What You’ll Need (Serves 4)

For the Chicken

  • 2 medium Musgrave Excellence Fresh Chicken Fillets
  • 250ml buttermilk
  • 5g of salt
  • 1g of Musgrave Excellence chilli powder
  • 1g of Musgrave Excellence garlic powder
  • 2g of Musgrave Excellence paprika

For the Breading

  • 200g of Musgrave Excellence plain flour
  • 5g of sea salt
  • 2g of Musgrave Excellence cracked black pepper
  • 2g of Musgrave Excellence garlic powder
  • 2g of Musgrave Excellence paprika
  • 2g of Musgrave Excellence thyme
  • 2g of Musgrave Excellence Cajun seasoning
  • 5g of baking powder
  • 50ml of buttermilk

For the Burger

  • 4 Musgrave Excellence brioche-style burger bun
  • 40ml of cheddar cheese sauce
  • 40ml of smoky baconnaise
  • 4 spoons of red cabbage slaw
  • 10 slices of pickled jalapenos

Creating the Dish

In a bowl, mix the buttermilk, salt, chilli powder, garlic powder and paprika. Cut the chicken breast in half lengthwise. Place the chicken in the marinade for a minimum of four hours.

In a large bowl, mix the flour, salt, pepper, garlic powder, paprika, dry thyme and baking powder. Whisk in the buttermilk thoroughly until the batter is rough and clumpy.

Remove the chicken breast from the marinade and toss in the batter mixture. Press the chicken firmly into the breading so clumps adhere to the meat.

Deep fry at 170 degrees until 75 degrees Celsius at core temperature and golden brown.

Get creative when dressing your buttermilk chicken burger, I’ve dressed mine with cheddar cheese sauce, smoky baconnaise, red cabbage slaw and pickled jalapenos. Delicious!

Looking for an alternative to chicken? Check out our Sriracha Cauliflower Wings recipe here.