GARLIC TURNING PURPLE RECIPES

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BUTCHIE'S BUTTERMILK FRIED CHICKEN BURGER - OLIVEMAGAZINE



Butchie's Buttermilk Fried Chicken Burger - olivemagazine image

Butchies is known for its crispy fried chicken, so we got our hands on the recipe for you to try at home. Marinating the chicken in buttermilk overnight makes it super succulent and juicy

Provided by OLIVEMAGAZINE.COM

Categories     Meat and poultry

Total Time 35 minutes

Number Of Ingredients 14

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
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

Steps:

  • Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick.
  • Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
  • Mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning on a large plate.
  • Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
  • 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.
  • Cook the chicken, in batches, for 4-5 minutes turning half way, until deep golden brown.
  • Drain on kitchen paper and keep warm while you fry the rest.
  • Spread a dollop of chipotle mayo across one bun half and a dollop of guacamole on the other.
  • Pile up the sandwich with lettuce, streaky bacon, gherkins and chicken and press together.

Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium

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