Buttermilk Chicken Burgers
We have a new fave burger in town and this is it! You may have noticed that Buttermilk Chicken burgers are showing up everywhere on restaurant menus, and with good reason it seems. Occasionally they are on top of waffles for breakfast, (how very Tenina's American!!) They are delish. We have made these several times over the summer and the leftovers are amazing as a straight up chicken salad. (SO go ahead and make the entire amount, you won't be sorry!)
Buttermilk soaking is a bit of a miracle worker. It softens the protein strands and you will find the chicken incredibly tender and flavoursome. You should try it with other proteins! Especially if you are making your own butter anytime. Keep that first press of buttermilk for this recipe. Enjoy!
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Need
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon ground turmeric
- 2 Tablespoons dried Italian herb mix
- 1 Teaspoon Celery Salt Recipe
- 1 Tablespoon ground black pepper
- 1 Tablespoon yellow mustard powder
- 2 Tablespoons smoked paprika
- 1.5 Tablespoon garlic powder
- 1 Teaspoon ground ginger
- 1 Tablespoon dried red chilli flakes (optional)
- 1 Tablespoon ground white pepper
- 2 Cups Panko Breadcrumbs
- 300 Milliliters buttermilk
- 1 large egg
- 2 Kilos chicken breast or thigh fillets. You can cut these into smaller pieces to fit your buns before soaking.
- Extra Virgin Olive Oil (EVOO) as needed BUY
-
To Serve
- Grilled Pineapple Slaw Recipe
- 1 Batch Pretzel Burger Buns ready to go Recipe
- Chipotle Mayonnaise as needed Recipe
- Swiss cheese slices if desired
Do
- 1
Place salt and all herbs and spices into the Thermomix bowl and mill 4 sec/speed 5.
- 2
Toss in a bowl with the panko crumbs. Set aside.
- 3
Combine the buttermilk and egg in a large bowl and whisk together. Soak the chicken pieces in this mixture for at least 20 minutes or longer.
- 4
Remove chicken from the buttermilk and let excess moisture drip off. Toss each piece of chicken in the spice mixture, coating generously on both sides. Shake off excess coating and then lay each piece on a baking rack for 20-30 minutes.
- 5
Preheat the oven to 160°C and line a large baking tray with paper. Lay the chicken on prepared tray, it is better not to be touching for more crispiness!
- 6
Place the tray into the oven and cook for at least 30 minutes or until the coating is crispy and golden brown.
- 7
This chicken is equally good when stone cold the next day.
- 8
Serve with Pretzel burger buns, cheese slices, coleslaw and Chipotle Mayo.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
