Recipe by The Maple Restaurant
Fried buttermilk chicken burger fakeaway
If you're seeking the comfort of a takeaway over the festive period here's The Maple's answer to the best fakeaway that you can create in the comfort of your own home.
Fried buttermilk chicken burger
- 4 x skinless chicken breasts
- 350ml x buttermilk
- 100g x plain flour
- 1 tsp x dried oregano
- 1 tsp x smoked paprika
- 2 tsp x cayenne pepper
- 1 tsp x garlic powder or granules
- Vegetable oil, for frying
- 4 x slices of American cheese
- 6 tbsp x mayonnaise, mixed with 1 tbsp chipotle hot sauce
- 4 x brioche buns, halved and toasted
- 1/4 x iceberg lettuce, shredded
- 8 x rashers of smoked streaky bacon, cooked until crisp
- Sliced gherkins
Slaw
- 30 x mayonnaise
- 1 x lime, juiced (you need 2 tbsp)
- 1 tsp x cider vinegar
- 1 tsp x honey or maple syrup
- 1 x pack of 2 corns on the cob
- Vegetable oil, for greasing
- 150g x red cabbage, cored and finely shredded
- 50g x bunch spring onions, thinly sliced
- 15g x pack flat-leaf parsley or coriander, roughly chopped
- Salt and pepper for seasoning
Print this recipe
Lay each chicken breast between 2 pieces of cling film and bash with a rolling pin until 2cm thick. Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
Meanwhile prepare the slaw dressing by whisking together the mayonnaise, lime juice, cider vinegar and honey/maple syrup with some seasoning. Transfer to the fridge if not serving within 1 hour.
Boil the corn in a large saucepan of water for 5 minutes or until just tender; drain and set aside. Brush the corn cobs with more oil, season and grill for 8-10 minutes, turning to char on all sides. Remove and leave to cool.
Use tongs to stand the cobs up on a chopping board, and using a sharp knife, slice down the cobs to remove the kernels. Mix with the shredded cabbage, spring onions, herbs and the dressing to serve.
To create the chicken burger coating, mix the flour, oregano, paprika, cayenne pepper, garlic powder and some seasoning together on a large plate. Remove the chicken pieces from the buttermilk and dredge in the seasoned flour, carefully shaking off any excess.
Fill a large frying pan no more than a third full with vegetable oil and heat to 175C (or if you don’t have a cooking thermometer the temperature can be checked by putting a small piece of bread in the oil and checking it browns within in 40 seconds).
Cook the chicken, in batches of 2, for 4-5 minutes turning half way, until deep golden brown. Drain on kitchen paper and keep warm while you fry the rest.
To construct the burgers, spread a dollop of chipotle mayo across the base of each toasted brioche bun and pile up the bun with lettuce, streaky bacon, gherkins and chicken. Top with the charred corn slaw and the remaining halves of brioche bun.
Serve with your choice of fries.
