• 500g boneless skinless chicken breast, cut into 2 horizontally
  • 300g buttermilk
  • 2 cloves garlic, crushed
  • 1 tsp your favourite chilli sauce to taste
  • 1 tbsp finely chopped rosemary leaves
  • 300g polenta
  • 100g cornflour
  • 100g self raising flour
  • Vegetable oil to fry

To serve

  • 1 soft lettuce, leaves pulled apart and washed (approx 150g)
  • 3 medium tomatoes, thinly sliced (approx 250g)
  • 1 small red onion, thinly sliced (approx 100g)
  • 4 burger buns, split
  • Gherkins, thinly sliced (optional)
  • Your favourite hot sauce


  1. 1

    Mix the chicken with the buttermilk, garlic, herbs, season to your taste and the chilli sauce if using. Refrigerate for 8-24 hours. Remove from the fridge for 1 hour before frying

  2. 2

    Combine all of the flours with a big pinch of salt

  3. 3

    Carefully heat a deep pan with enough oil to fully submerge the chicken. Add a thin slice of ginger or onion, and when they start to turn brown it will be ready to fry

  4. 4

    Remove chicken from the marinade and dredge the chicken directly into the flour mix or bread crumbs, coating each piece well, and fry in batches of about 3 pieces without crowding the pan for about 3-4 minutes, until cooked through and golden brown

  5. 5

    Drain on kitchen roll and repeat with the remaining chicken pieces, then serve immediately inside the rolls with the tomato, lettuce, onion and pickles and hot sauce if using. 

Nutritional Details

Each serving provides
  • Energy 3609kj 862kcal 43%
  • Fat 19.0g 27%
  • Saturates 2.6g 13%
  • Sugars 9.8g 11%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 682kj/163kcal

Each serving provides

129.0g carbohydrate 6.8g fibre 40.0g protein One of your 5 a day

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