Buttermilk Chicken Burger
These Buttermilk Chicken Burgers are just the ticket for a weekend treat. Allow time for this one..coat the chicken in buttermilk cover and pop in the fridge overnight. Yum!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Fat fryer
- Deep-fry thermometer
- Kitchen scale
- Microplane
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Colander
- Slotted spoon
- Tongs
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Toaster
- Refrigerator
- Spoon
- Plate
- Pitcher
- Paper towel
Ingredients
- 6 brioche buns toasted
- 12 Skinned Boneless Chicken Thighs
- 500ml Buttermilk
- 400g self raising flour
- 2 tsp celery salt
- 2 tsp dried oregano
- 2 tsp cayenne pepper
- ½ tsp ground nutmeg
- 3 tsp garlic salt
- 3 tsp onion salt
- 2 tsp dried thyme
- Black pepper
- 1 tbs Dijon mustard
- 3 egg yolks
- 200ml veg oil
- 1 lime juice and zest
- 6 tbs chilli jam
- 1/2 white cabbage, shredded
- 2 tsp seasalt
- 1 garlic cloves, peeled and sliced
- 5cm ginger, peeled and diced
- 100g caster sugar
- 100ml rice wine vinegar
- 3 star anise
- 1 small bunch mint and coriander, chopped
- 1 red chilli chopped
- 1 green chilli chopped
- 2 limes, juice and zest
- Mint and coriander
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