Ingredients
Chicken and Marinade
- 600 grams chicken breast – 2 large chicken breasts, sliced in half lengthways to make 4 fillets
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sweet Hungarian paprika (not hot or smoked)
- ½ teaspoon chilli powder or sriracha sauce (optional)
Chicken Coating (Make Ahead and Store in Pantry)
- ¾ cups self-raising flour
- ⅓ cup cornflour (corn starch)
- 1 to 1 ½ teaspoons regular table salt
- ½ teaspoon dried thyme
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- ⅛ teaspoon ground sage
- 1 teaspoon celery salt
- 1 ½ teaspoons ground black pepper
- ½ teaspoon ground white pepper
- 1 teaspoon mustard powder
- 1 ½ teaspoons sweet Hungarian paprika (not hot or smoked)
- 1 ½ teaspoons garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon chilli powder (optional)
- 1 ½ teaspoons onion powder
Additional Ingredients
- Vegetable oil or canola oil, for frying
- 4 burger buns or brioche rolls
- Mayonnaise or smoky BBQ sauce or chilli mayo
- Iceberg lettuce, finely shredded
Instructions
- Prepare the Buttermilk Marinade: In a bowl, combine buttermilk, salt, ground black pepper, sweet Hungarian paprika, and optional chilli powder or sriracha. Mix well to create the marinade.
- Marinate the Chicken: Place the chicken fillets into the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
- Prepare the Coating Mix: In a separate large bowl, sift together the self-raising flour and cornflour. Add all the herbs and spices listed for the coating including salt, thyme, basil, oregano, sage, celery salt, black and white pepper, mustard powder, sweet paprika, garlic powder, ginger, optional chilli powder, and onion powder. Whisk thoroughly to combine.
- Heat the Oil: Pour vegetable or canola oil into a large frying pan or deep skillet to a depth suitable for shallow frying (around 1 to 1.5 inches). Heat the oil over medium heat until it reaches approximately 175°C (350°F), suitable for frying crispy chicken.
- Coat the Chicken: Remove chicken fillets from the marinade, allowing excess to drip off. Dredge each fillet thoroughly in the prepared coating mix, pressing gently to ensure an even, thick coating.
- Fry the Chicken: Carefully place the coated chicken fillets into the hot oil. Fry each side for about 4 to 5 minutes until the coating is golden brown and crispy and the internal temperature reaches 75°C (165°F). Do not overcrowd the pan; fry in batches if necessary.
- Drain Excess Oil: Once cooked, transfer the chicken burgers to a wire rack or plate lined with paper towels to drain any excess oil and keep them crispy.
- Prepare the Burger Buns: Lightly toast the burger buns or brioche rolls to add texture and warmth.
- Assemble the Burgers: Spread mayonnaise, smoky BBQ sauce, or chilli mayo on the bottom halves of the buns. Add a handful of finely shredded iceberg lettuce, then place the crispy chicken fillet on top. Cover with the top bun.
- Serve Immediately: Serve the crispy chicken burgers hot with your choice of sides such as fries, coleslaw, or a fresh salad.
Notes
- For extra heat, add more chilli powder or use sriracha in the marinade.
- The coating mix can be made ahead and stored in an airtight container in your pantry for convenience.
- Ensure the oil temperature is maintained for perfectly crispy results; too cool and the chicken will absorb oil, too hot and the coating may burn.
- Use fresh chicken breasts sliced evenly for uniform cooking.
- For a healthier option, consider baking the coated chicken at 200°C (400°F) for 20-25 minutes instead of frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
