Buttermilk Chicken Burger
What is there not to like about chicken that is coated with a lightly spiced crunchy coating? With little in the way of prep, and most of that done ahead of time, these are a family favourite.
Ingredients
½ tsp celery salt or normal salt
2 tsp ground black pepper
2 tsp La Chinata sweet smoked paprika
1 Tbsp garlic powder
pinch Farro chilli flakes
2 tsp Farro dried oregano
400g Farro chicken thighs
1 cup buttermilk
1 egg
1 cup flour
½ cup cornflour
1 tsp baking powder
½ tsp salt
vegetable oil for frying
For the Kimchi mayo
½ cup mayonnaise
¼ cup Sum Yum kimchi
2 Tbsp chives, chopped
To serve
Bread & Butter brioche buns
Kimchi mayo
McClure’s spicy pickles
baby gem lettuce leaves
Method
Combine the salt, pepper, smoked paprika, garlic powder, chilli flakes and oregano. Sprinkle half of the mix over the chicken thighs. Put the chicken between 2 layers of baking paper and bash with rolling pin to a thickness of 7-8mm. Beat together the buttermilk and egg in a bowl and add the chicken. Leave to marinate in the fridge for at least 4 hours or overnight
When ready to cook, preheat the oven to 200°C
Combine the remaining spice mix with the flour, cornflour, baking powder and salt in a large bowl. Put enough oil in a large frying pan to reach a depth of ½ cm (or if you have a deep fryer, heat to 180°C and cook in batches for 5 mins). Heat until shimmering. Dip the chicken pieces in the flour until well coated, then put into the hot oil. Cook them in batches, allowing 4-5 mins on each side until golden. Remove from the pan and put on a baking tray, and keep warm in the oven while you cook the rest of the chicken. Discard the remaining buttermilk marinade
For the Kimchi Mayo:In a blender, blitz the mayonnaise and the kimchi until smooth. Add the chopped chives to serve
To Serve:Split and lightly toast the buns, add a good dollop of kimchi mayo, some baby gem leaves, a piece of chicken and some spicy pickles