Buttermilk Fried Chicken Burger

INGREDIENTS:
  • 2 x 300gm Lilydale Free Range chicken breasts, halved horizontally
  • 1 1/2 cups plain flour
  • 1 tsp Cajun seasoning
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1 cup (250ml) buttermilk
  • 2 eggs, lightly beaten
  • 1 garlic clove, crushed
  • 1/3 cup whole egg mayonnaise
  • 1 tsp Tabasco sauce
  • 1/2 small red onion, thinly sliced
  • 1 long green chilli, seeded, thinly sliced
  • 1/4 red cabbage, finely shredded
  • 1/4 green cabbage, finely shredded
  • 1 small carrot, coarsely grated
  • Juice and zest of 1 lime
  • Vegetable oil or canola oil, for deep frying
  • 4 brioche rolls, split
  • 1 baby cos lettuce, leaves separated
  • 4 dill pickles, thinly sliced
  • Shoestring fries, to serve
METHOD:
  1. Whisk flour, Cajun seasoning, pepper, and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper
  2. Combine garlic, mayonnaise, and Tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot and lime juice and zest
  3. Pour oil into a large heavy frying pan to a depth of 1 1/2 cm. Heat over medium heat until oil is hot (test with a small piece of bread - when bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4 to 5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt
  4. Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries
https://myfoodbook.com.au/recipes/show/buttermilk-fried-chicken-burger

Comments

Post a Comment

Popular posts from this blog

MATT PRESTON'S SERIOUSLY STICKY COCA-COLA CHICKEN WINGS

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes
Read more

SWEET POTATO, FETA AND CARAMELISED ONION QUICHE

INGREDIENTS 2 tbs extra virgin olive oil 1 onion, thinly sliced 2 sprigs rosemary, leaves picked from 1 150g feta, crumbled 7 eggs, lightly beaten 1/3 cup (80ml) milk 1 tsp smoked paprika (pimenton) 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler) 1 tbs maple syrup METHOD 1 For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours. 2 Preheat oven to 200°C. 3 Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked. ...
Read more

LAZY WEEKEND SLOW-ROASTED PORK BELLY

INGREDIENTS 2kg piece boneless pork belly (skin on) 2 garlic cloves Pinch of ground cloves 1/2 tsp caraway seeds 1/2 tsp dried chilli flakes 2 tbs thyme leaves 2 tbs olive oil 1 tbs lemon juice 2 onions, sliced Leafy salad and mashed potato, to serve METHOD 1 Using a sharp knife, score the pork belly skin and fat in a criss-cross pattern, without cutting into the meat. Set aside. 2 Place garlic, ground cloves, caraway seeds, chilli, thyme and some sea salt in a mortar and pestle and crush to a paste. Stir in the olive oil and lemon juice. Rub the marinade over the pork and stand at room temperature for 30 minutes. Preheat the oven to 220°C. 3 Arrange the onion slices in a roasting pan and sit the pork on top. Roast for 30 minutes. Reduce oven temperature to 170°C, then roast for a further 3 hours or until the pork is tender and cooked through, and the skin is crisp. Rest the pork belly, uncovered, for 20 minutes, then cut into slices and serve with sal...
Read more