© J Sainsbury plc 2020
Buttermilk chicken burger
As good as a straight up chicken burger can be, a period of marinating in the gentle acidity of buttermilk makes such a difference. The flavours infuse the chicken, while the buttermilk’s acids relax the proteins, giving you a succulent burger beneath the crisp outer. I’d recommend the gherkins for a little sweet sharpness, and the kick of the hot sauce if it’s to your taste.
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Ready in 9 hours 40 minutes (includes overnight marinating time)
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Cooking time 5 minutes
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Prep time 9 hours 35 minutes
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Serves 4
One of your 5 a day
Ingredients
- 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
Method
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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
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2
Combine all of the flours with a big pinch of salt
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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
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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
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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.
