Chicken burgers if done right are one of my favorite foods. Not too long ago, I tried my first buttermilk fried chicken and I was on another planet! It was so tender and juicy that I wanted to eat more and more. Apparently, the extra juiciness is a result of the acids in fermented milk (such as buttermilk or yoghurt) tenderizing the meat when left overnight.
For my chicken burger marinade, I decided to mix some buttermilk with chilli and lime for a flavorsome kick.
The best part is you can then bread the fillets really easily the next day as the breadcrumbs stick straight away with no mess involving eggs and flower. I used panko breadcrumbs, a Japanese style breadcrumb which you can find in most supermarkets. For me personally, they are the best breadcrumbs you can buy in a shop.
This is such a tasty burger and I urge all of you to make it! To finish, I melted some cheddar cheese on top with some sour cream and salsa. You can enjoy it with chips or even some tortilla chips like I did!
- Juice of 2 two limes
- Zest of 1 lime
- 2 green chillis
- 4 chicken breasts
- 150 gram pack of panko breadcrumbs
- 1 284ml tub of buttermilk
- In a blender add the chilli, lime juice, lime zest and buttermilk and blitz until the chilli is finely chopped and the buttermilk turns lime green in colour.
- Tenderize your fillets by bashing them with a heavy object such as a rolling pin or meat tenderizer, then cut to the size you like.
- Mix the buttermilk marinade and chicken together and then cover the bowl with clingfilm to leave overnight in the fridge.
- The next day, add the breadcrumbs to a bowl and dip your chicken fillets in one by one, making sure to evenly coat each fillet.
- Add enough oil to a pan to completely cover the base for a shallow fry; once the oil is hot add the fillets and cook on a medium heat to brown off for round 5-8 minutes
- Finish the chicken fillets off in the oven on a slightly oiled tray for 20 minutes (or until cooked) at gas mark 6/200°C/400°F.
- Load up your burger bun and devour!