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Crunchy Buttermilk Chicken Burger

Prep time

15 Minutes

Cook Time

12 Minutes

Serves

8

Ingredients

4 chicken thighs
1 cup buttermilk
1-2 Tbsps Hot Sauce*
500ml vegetable oil
1 ½cups plain flour
1tsp dried oregano
1 tsp smoked paprika
1 tsp garlic powder
2 tsp dried chilli flakes
8 brioche buns
100g rocket leaves
Hash browns to serve

Slaw-
¼ cabbage (or 2 cups shredded)
1 carrot, peeled and grated
1 green shallot, chopped
2 Tbsps mayonnaise
1 Tbsp white vinegar
Sea salt & cracked pepper

METHOD

  • Slash chicken thighs so they are all the same thickness. Place chicken into a glass bowl and marinate in buttermilk and hot sauce overnight or at least 2 hours.
  • Heat a large saucepan with oil over medium-high heat. To test if the oil is ready, drop a small piece of bread into the oil if it sizzles and changes colour its ready!
  • Combine flour with oregano, smoked paprika, garlic and chilli flakes.
  • Remove chicken thighs from marinade one at a time and drain off excess.
  • Completely coat chicken with seasoned flour.
  • Reduce heat slightly on pan and place chicken immediately into the oil, cook for 2-3 minutes each side, cooking in two batches. Drain on paper towel. Cut each in half.
  • Place chicken on brioche buns and top with slaw and extra hot sauce.
  • Serve with Hash browns!

* Fruit or carrot based habanero hot sauces work best with this recipe, but feel free to experiemnt with whatever hot sauces you have available.

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