Buttermilk Chicken Burger with Sriracha Slaw

Share & Comment

Share on whatsapp
Share on email
Share on pinterest
Share on twitter

Buttermilk Chicken Burger with Sriracha Slaw

Thank you for your rating!

Buttermilk Chicken Burger with Sriracha ‘Slaw

This chicken burger recipe is definitely one for a movie-night-in treat or a weekend lunch in the sun with an ice-cold drink. Crispy and mildly spiced chicken fillets, crunchy ‘slaw with a cheeky hint of sriracha, and an optional topping of kimchi for even more flavour and a spicy zing. Take out? Nah, make in!

Ingredients

  • 4 chicken fillets
  • 350ml buttermilk
  • 1 ½ tbsp sea salt flakes, divided
  • 100g plain flour
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • Sunflower oil, for frying
  • For the coleslaw
  • 100g mayonnaise
  • 1 tsp white wine or apple cider vinegar
  • 1-2 tsp sriracha sauce, to taste
  • Sea salt flakes
  • 1/8 head cabbage, shredded
  • 1/8 head white cabbage, shredded
  • 1 carrot, grated
  • To serve
  • 4 buns
  • Butter lettuce leaves, rinsed and dried
  • Tomato slices
  • Kimchi, optional
  • 4 chicken fillets
  • 350ml buttermilk
  • 1 ½ tbsp sea salt flakes, divided
  • 100g plain flour
  • 2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp ground black pepper
  • Sunflower oil, for frying
  • For the coleslaw
  • 100g mayonnaise
  • 1 tsp white wine or apple cider vinegar
  • 1-2 tsp sriracha sauce, to taste
  • Sea salt flakes
  • 1/8 head cabbage, shredded
  • 1/8 head white cabbage, shredded
  • 1 carrot, grated
  • To serve
  • 4 buns
  • Butter lettuce leaves, rinsed and dried
  • Tomato slices
  • Kimchi, optional

Instructions

  1. Lay chicken fillets between two sheets of parchment paper, use a heavy rolling pin or heavy pan to bash the thickest part of the fillets to about 2-3 cm thick.
  2. Pour buttermilk into a shallow dish and stir in 1 tbsp of the salt. Place chicken in the dish and make sure they’re submerged in buttermilk, you can top up with extra buttermilk if needed. Cover and leave in the fridge to tenderise for 4 – 24 hours.
  3. You can make the coleslaw at the same time and leave it in the fridge until needed, simply mix together mayonnaise, vinegar and sriracha sauce with a pinch of salt in a large bowl. Add the shredded cabbage and grated carrot, toss well. Taste for seasoning and add more salt or sriracha if needed.
  4. To cook the chicken fillets, fill a large pan with about 3cm of sunflower oil, heat over medium high heat.
  5. While oil is heating, whisk together the flour, spices, herbs and 1 tsp of salt in a small bowl then tip out onto a plate.
  6. Remove chicken from buttermilk (discard the buttermilk) and dredge the fillets in the flour. Tip: We find you get crispier bits of coating when you turn the fillets over in the flour a few times so that bits of seasoned flour clump up and gathers on the chicken.
  7. To check that the oil is hot enough, the surface should have a slight rippling effect, dip a wooden skewer into it, if it starts to bubble on the skewer, it’s ready.
  8. Carefully lower two of the chicken fillets into the oil and cook for about 4 minutes on each side, they should be golden brown and cooked through. Leave cooked fillets to drain excess oil on plate with lined with paper towel while you cook the remaining two fillets. Tip: If they are browning too quickly, lower the heat, you can also add another drop of oil to the pan to help cool it quicker.
  9. To serve, top the bottom half of bun with lettuce and sliced tomato and optional kimchi, then top with chicken fillet, a good dollop of the sriracha ‘slaw, then the top of the bun.
  10. Lay chicken fillets between two sheets of parchment paper, use a heavy rolling pin or heavy pan to bash the thickest part of the fillets to about 2-3 cm thick.
  11. Pour buttermilk into a shallow dish and stir in 1 tbsp of the salt. Place chicken in the dish and make sure they’re submerged in buttermilk, you can top up with extra buttermilk if needed. Cover and leave in the fridge to tenderise for 4 – 24 hours.
  12. You can make the coleslaw at the same time and leave it in the fridge until needed, simply mix together mayonnaise, vinegar and sriracha sauce with a pinch of salt in a large bowl. Add the shredded cabbage and grated carrot, toss well. Taste for seasoning and add more salt or sriracha if needed.
  13. To cook the chicken fillets, fill a large pan with about 3cm of sunflower oil, heat over medium high heat.
  14. While oil is heating, whisk together the flour, spices, herbs and 1 tsp of salt in a small bowl then tip out onto a plate.
  15. Remove chicken from buttermilk (discard the buttermilk) and dredge the fillets in the flour. Tip: We find you get crispier bits of coating when you turn the fillets over in the flour a few times so that bits of seasoned flour clump up and gathers on the chicken.
  16. To check that the oil is hot enough, the surface should have a slight rippling effect, dip a wooden skewer into it, if it starts to bubble on the skewer, it’s ready.
  17. Carefully lower two of the chicken fillets into the oil and cook for about 4 minutes on each side, they should be golden brown and cooked through. Leave cooked fillets to drain excess oil on plate with lined with paper towel while you cook the remaining two fillets. Tip: If they are browning too quickly, lower the heat, you can also add another drop of oil to the pan to help cool it quicker.
  18. To serve, top the bottom half of bun with lettuce and sliced tomato and optional kimchi, then top with chicken fillet, a good dollop of the sriracha ‘slaw, then the top of the bun.
ILoveCooking logo
Save amazing recipes in your cookbook!

Login

Not a member? Sign up

or Login with your account

Save amazing recipes in your cookbook!

Sign up

Already have an account? Login

Login

Signup

Already have an account? Login

Login

Signup

Not a member? Sign up