• Jo Marsden

Firelli Buttermilk Fried Chicken Burger

The ultimate buttermilk fried chicken burger, crispy and juicy, with a fantastic flavour and the kick of Firelli Italian Hot Sauce. Combine that with a toasted brioche bun, shredded lettuce, mayo, pickles and a little slice of American cheese and you are onto a winner!


Ingredients (1 x Chicken Breast Per Burger):

  1. Chicken Breasts

  2. Buttermilk

  3. Onion Powder

  4. Garlic Powder

  5. Paprika

  6. Rock Salt / Black Pepper

  7. Firelli Italian Hot Sauce

  8. Plain Flour

  9. Crinkle cut gherkins

  10. Gherkin / Pickle Juice

  11. Brioche Buns

  12. Shredded Iceberg Lettuce

  13. Mayo / Light Mayo

  14. American Sliced Cheese

Method:

Firstly we need to prepare our chicken. This needs to marinate in the buttermilk, spices and hot sauce for around 1-3 hours. But minimum 1 hour. Butterfly your chicken breasts and lightly pound them out using a rolling pin and greaseproof paper. We want them to be an even size and a few cm thick for the perfect burger, Once the chicken, is ready pop these into a bowl and cover them with buttermilk. Add to this, 2 tsp garlic powder, 2tsp onion powder, 1tsp paprika, a splash of Firelli hot sauce, a splash of pickle/gherkin juice and some rock salt and black pepper, mix well. Refrigerate, covered for 1-3 hours.


When the chicken is ready, remove it from the fridge and set it aside ready for flouring. Take a large tray, bigger than the chicken breasts and add a liberal amount of plain flour. Add to this 2 tsp garlic powder, 2tsp onion powder, 1tsp paprika and some rock salt and black pepper, give it a good mix.


To flour take your chicken breasts, carefully take them out of the buttermilk marinade and give them a quick shake to remove excess marinade. Then take the chicken straight into the seasoned flour, dredging and coating well on both sides.

Allow these to sit at room temp in the seasoned flour whilst you prepare your oil. Set your fryer, or heat up some veg/sunflower oil to 190c. Fry your floured chicken breasts for 8-10 mins, ensuing they hit an internal temp of 75c. Whilst the chicken is frying, slice and toast your brioche buns. Drain and season your chicken when it's ready to serve. Now we're ready to assemble the burger.

To the bottom toasted bun add mayo / light mayo and a handful of shredded lettuce. Then your fried chicken breast, some more mayo, a little Firelli hot sauce, a slice of American cheese, crinkle-cut gherkins, some more Firelli hot sauce, and then the top bun.


Enjoy this epic burger!


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