eCook Meal
Buttermilk-fried Chicken Burger
with a creamy cabbage & raisin slaw
Learn how to make your own fast food (with much tastier results) by trying this buttermilk-battered chicken breast burger. Topped with fresh tomato slices and cheddar cheese, and served with a zingy cabbage & raisin slaw. Divine is an understatement!
Serving guide
Choose your portion size.
SLAW ENFORCEMENT
In a bowl, combine the sliced Cabbage, ½ the mayo, the sour cream, the raisins, a squeeze of lemon juice, and the lemon zest (to taste). Season to taste.
BUTTERFLIED BEFORE Buttermilk FRIED
Pat your Chicken breast dry with some paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
LET’S FRY!
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the Buttermilk. Place a pot over a medium-high heat with 4-5cm of oil. Lightly season the butterflied chicken breast. When the oil is hot, carefully dip the fillet in the buttermilk, allowing any excess to drip off, then lightly coat in the flour, and then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and cooked through, turning halfway. Drain on some paper towel and season to taste.
TOAST THE BUNS
Place a pan, with a lid, over a medium-high heat. When hot, place the halved burger bun, cut-side up, in the pan. Top one of the bun halves with the cheese slices and cover the pan with the lid. Toast for 1-2 minutes until the cheese is melted.
THE BOSS OF ALL BURGERS!
Top the cheesy bun with the Buttermilk fried chicken, the tomato slices, and the green leaves. Dollop over the remaining mayo and top with the other bun half. Side with the creamy slaw. Dig in, Chef!
SLAW ENFORCEMENT
In a bowl, combine the sliced Cabbage, ½ the mayo, the sour cream, the raisins, a squeeze of lemon juice, and the lemon zest (to taste). Season to taste.
BUTTERFLIED BEFORE Buttermilk FRIED
Pat your Chicken breasts dry with some paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
LET’S FRY!
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the Buttermilk. Place a pot over a medium-high heat with 4-5cm of oil. Lightly season the butterflied chicken breasts. When the oil is hot, carefully dip each fillet in the buttermilk, allowing any excess to drip off, then lightly coat in the flour, and then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and cooked through, turning halfway. Drain on some paper towel and season to taste.
TOAST THE BUNS
Place a pan, with a lid, over a medium-high heat. When hot, place the halved burger buns, cut-side up, in the pan. Top ½ the bun halves with the cheese slices and cover the pan with the lid. Toast for 1-2 minutes until the cheese is melted.
THE BOSS OF ALL BURGERS!
Top the cheesy bun with the Buttermilk fried chicken, the tomato slices, and the green leaves. Dollop over the remaining mayo and top with the other bun half. Side with the creamy slaw. Dig in, Chef!
SLAW ENFORCEMENT
In a bowl, combine the sliced Cabbage, ½ the mayo, the sour cream, the raisins, a squeeze of lemon juice, and the lemon zest (to taste). Season to taste.
BUTTERFLIED BEFORE Buttermilk FRIED
Pat your Chicken breasts dry with some paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
LET’S FRY!
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the Buttermilk. Place a pot over a medium-high heat with 4-5cm of oil. Lightly season the butterflied chicken breasts. When the oil is hot, carefully dip each fillet in the buttermilk, allowing any excess to drip off, then lightly coat in the flour, and then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and cooked through, turning halfway. Drain on some paper towel and season to taste.
TOAST THE BUNS
Place a pan, with a lid, over a medium-high heat. When hot, place the halved burger buns, cut-side up, in the pan. Top ½ the bun halves with the cheese slices and cover the pan with the lid. Toast for 1-2 minutes until the cheese is melted.
THE BOSS OF ALL BURGERS!
Top the cheesy bun with the Buttermilk fried chicken, the tomato slices, and the green leaves. Dollop over the remaining mayo and top with the other bun half. Side with the creamy slaw. Dig in, Chef!
Cabbage - 300g
That Mayo (Original) - 150ml
Sour Cream - 150ml
Raisins - 30g
Lemons - 2
Free-range Chicken Breasts - 3
Self-raising Flour - 125ml
Buttermilk - 150ml
Schoon Burger Buns - 3
Cheddar Cheese - 6 slices
Tomatoes - 2
Green Leaves - 60g
SLAW ENFORCEMENT
In a bowl, combine the sliced Cabbage, ½ the mayo, the sour cream, the raisins, a squeeze of lemon juice, and the lemon zest (to taste). Season to taste.
BUTTERFLIED BEFORE Buttermilk FRIED
Pat your Chicken breasts dry with some paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
LET’S FRY!
Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the Buttermilk. Place a pot over a medium-high heat with 4-5cm of oil. Lightly season the butterflied chicken breasts. When the oil is hot, carefully dip each fillet in the buttermilk, allowing any excess to drip off, then lightly coat in the flour, and then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and cooked through, turning halfway. Drain on some paper towel and season to taste.
TOAST THE BUNS
Place a pan, with a lid, over a medium-high heat. When hot, place the halved burger buns, cut-side up, in the pan. Top ½ the bun halves with the cheese slices and cover the pan with the lid. Toast for 1-2 minutes until the cheese is melted.
THE BOSS OF ALL BURGERS!
Top the cheesy bun with the Buttermilk fried chicken, the tomato slices, and the green leaves. Dollop over the remaining mayo and top with the other bun half. Side with the creamy slaw. Dig in, Chef!
Cabbage - 400g
That Mayo (Original) - 200ml
Sour Cream - 200ml
Raisins - 40g
Lemons - 2
Free-range Chicken Breasts - 4
Self-raising Flour - 170ml
Buttermilk - 200ml
Schoon Burger Buns - 4
Cheddar Cheese - 8 slices
Tomatoes - 2
Green Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.88
for 4 servings · R55.47 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cheddar Cheese - 8 slicesCRISPY Nibbles® Mature Cheddar Cheese With Roasted and Salted Almonds 30 g R29.99 · whole pack (size can't be divided)R29.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Self-raising Flour needs 170 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Buttermilk needs 200 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 40% of packR7.20
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Raisins needs 40 gRaisin Bread 500 g 500 g at R57.99 · 8% of packR4.64
Not in the Woolies basket — source these elsewhere:
- Schoon Burger Buns
- That Mayo (Original)
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Buttermilk-fried Chicken Burger?
The preparation time for Buttermilk-fried Chicken Burger with a creamy cabbage & raisin slaw is between 15 and 30 minutes.
What is the total time required to make Buttermilk-fried Chicken Burger with a creamy cabbage & raisin slaw?
The total time required to make Buttermilk-fried Chicken Burger with a creamy cabbage & raisin slaw is between 30 and 45 minutes.
How many servings does Buttermilk-fried Chicken Burger provide?
4 servings
What are the main ingredients in Buttermilk-fried Chicken Burger?
Buttermilk, Cabbage, Cheddar Cheese, Chicken, Chicken Breast, Green Leaves, Lemon, Raisins, Schoon Burger Bun, Self-raising Flour, Sour Cream, That Mayo (Original), Tomato
What is the nutritional information of Buttermilk-fried Chicken Burger?
Calories: 942, Carbs: 105 grams, Fat: grams, Protein: 53.2 grams, Sugar: 24.7 grams, Salt: 633 grams
How do I prepare Buttermilk-fried Chicken Burger?
SLAW ENFORCEMENT: In a bowl, combine the sliced cabbage, ½ the mayo, the sour cream, the raisins, a squeeze of lemon juice, and the lemon zest (to taste). Season to taste. BUTTERFLIED BEFORE BUTTERMILK FRIED: Pat your chicken breasts dry with some paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. LET’S FRY!: Prepare a shallow dish containing the flour, seasoned lightly. Prepare a second dish containing the buttermilk. Place a pot over a medium-high heat with 4-5cm of oil. Lightly season the butterflied chicken breasts. When the oil is hot, carefully dip each fillet in the buttermilk, allowing any excess to drip off, then lightly coat in the flour, and then carefully lower into the hot oil. Fry for 2-3 minutes until golden brown and cooked through, turning halfway. Drain on some paper towel and season to taste. THE BOSS OF ALL BURGERS!: Top the cheesy bun with the buttermilk fried chicken, the tomato slices, and the green leaves. Dollop over the remaining mayo and top with the other bun half. Side with the creamy slaw. Dig in, Chef! TOAST THE BUNS: Place a pan, with a lid, over a medium-high heat. When hot, place the halved burger buns, cut-side up, in the pan. Top ½ the bun halves with the cheese slices and cover the pan with the lid. Toast for 1-2 minutes until the cheese is melted.
What should be prepared from my kitchen to make Buttermilk-fried Chicken Burger?
Buttermilk, Cabbage, Cheddar Cheese, Chicken, Chicken Breast, Green Leaves, Lemon, Raisins, Schoon Burger Bun, Self-raising Flour, Sour Cream, That Mayo (Original), Tomato
How many calories does Buttermilk-fried Chicken Burger have?
942 calories
How much fat content does Buttermilk-fried Chicken Burger have?
grams