20
Jan
Pour buttermilk into a bowl. Dredge thighs individually in the flour mixture then into the buttermilk mixture and then back into the flour mixture.
Heat enough oil in a deep frying pan on medium-high heat to fry the chicken thighs.
Buttermilk chicken burger recipe. Take buttermilk 1 tsp of black pepper paprika and salt and mix well. Add chicken thigh in and mix well. Leave to marinate for 2 hours in fridge.
Remove from fridge 30 mins before. Cut chicken breast in half length wise so you have two pieces one for each burger. Mix sriracha or hot sauce with buttermilk.
Place chicken in buttermilk mixture and place in fridge for an hour. In a bowl mix together flour and all spices. Heat enough oil in a deep frying pan on medium-high heat to fry the chicken thighs.
Pour buttermilk into a bowl. In a separate bowl add in flour salt pepper and paprika. Dredge thighs individually in the flour mixture then into the buttermilk mixture and then back into the flour mixture.
Make the chicken. In a large bowl whisk together the buttermilk lemon juice hot sauce garlic powder salt and pepper. Add chicken cutlets and mix well to coat.
Cover and refrigerate for at least 4 hours or overnight. Preheat oven to 400F 200 C Remove chicken from refrigerator. Line a baking sheet with parchment paper.
Method Mix together the buttermilk herb stalks and black pepper in a bowl. Add the chicken pieces mix well and leave overnight in the fridge or at least for a minimum of two hours.