What are the main ingredients in Buttermilk-fried Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel

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. 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! 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.

What should be prepared from my kitchen to make Buttermilk-fried Chicken Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Paper Towel

Buttermilk-fried Chicken Burger

Name: Buttermilk-fried Chicken Burger
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Paper Towel

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!

Buttermilk-fried Chicken Burger

with a creamy cabbage & raisin slaw

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Buttermilk
Cabbage
Cheddar Cheese
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Green Leaves
Lemon
Lemons
Raisins
Schoon Burger Bun
Schoon Burger Buns
Self-raising Flour
Sour Cream
That Mayo (Original)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Paper Towel

Photo of Buttermilk-fried Chicken Burger

Serves 1

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!

Cabbage - 100g
That Mayo (Original) - 50ml
Sour Cream - 50ml
Raisins - 10g
Lemon - 1
Free-range Chicken Breast - 1
Self-raising Flour - 45ml
Buttermilk - 50ml
Schoon Burger Bun - 1
Cheddar Cheese - 2 slices
Tomato - 1
Green Leaves - 20g

Download the Recipe

Serves 2

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 - 200g
That Mayo (Original) - 100ml
Sour Cream - 100ml
Raisins - 20g
Lemon - 1
Free-range Chicken Breasts - 2
Self-raising Flour - 85ml
Buttermilk - 100ml
Schoon Burger Buns - 2
Cheddar Cheese - 4 slices
Tomato - 1
Green Leaves - 40g

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!