Chicken burgers come in many forms – but with crunchy, tender buttermilk chicken, and crispy bacon this one is easily our favourite.
Ingredients
Method
1.Combine chicken and buttermilk in a large shallow dish. Refrigerate for 30 minutes.
2.Combine the flour, paprika, onion salt, celery salt, pepper and sugar in a plastic bag.
3.Remove the chicken from the buttermilk. Add the drained chicken pieces, one at a time, to the spice mixture. Shake to coat in the spice mixture, then gently shake away any excess (you don’t want to remove too much).
4.Add oil to a large deep frying pan to one-third full; heat to 180°C. Cook chicken, in batches, for about 5 minutes, turning regularly, or until cooked through. Remove from the pan and transfer to a wire rack or paper towel.
5.Meanwhile, cook bacon under an oven grill until crisp; remove to wire rack or paper towel.
6.Top buns with chicken, bacon, mayonnaise, sliced tomatoes and rocket. Not suitable to freeze or microwave.
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