Our best-ever chicken burger
Chicken burgers come in many forms - but with crunchy, tender buttermilk chicken, and crispy bacon this one is easily our favourite.
- 20 mins preparation
- 20 mins cooking
- 30 mins marinating
- Serves 6
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Ingredients
Our best-ever chicken burger
- 6 large (1kg) chicken thigh fillets
- 1 1/2 cup (375ml) buttermilk
- 1 1/2 cup (225g) plain flour
- 2 tablespoon ground paprika
- 1 tablespoon onion salt
- 2 teaspoon celery salt
- 1/2 teaspoon freshly ground white pepper
- 2 teaspoon caster sugar
- oil, to deep-fry
- 6 streaky bacon rashers, rind removed
- 6 sourdough buns
- mayonnaise, to serve
- sliced grape tomatoes, to serve
- baby rocket, to serve
Method
Our best-ever chicken burger
- 1Combine chicken and buttermilk in a large shallow dish. Refrigerate for 30 minutes.
- 2Combine the flour, paprika, onion salt, celery salt, pepper and sugar in a plastic bag.
- 3Remove the chicken from the buttermilk. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then gently shake away any excess (you don't want to remove too much).
- 4Add oil to a large deep frying pan to one-third full; heat to 180°C. Cook chicken, in batches, for about 5 minutes, turning regularly, or until cooked through. Remove from the pan and transfer to a wire rack or paper towel.
- 5Meanwhile, cook bacon under an oven grill until crisp; remove to wire rack or paper towel.
- 6Top buns with chicken, bacon, mayonnaise, sliced tomatoes and rocket. Not suitable to freeze or microwave.
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