CHILLI AND LIME BUTTERMILK CHICKEN BURGER

Chicken burgers if done right are one of my favorite foods. Not too long ago, I tried my first buttermilk fried chicken and I was on another planet! It was so tender and juicy that I wanted to eat more and more. Apparently, the extra juiciness is a result of the acids in fermented milk (such as buttermilk or yoghurt) tenderizing the meat when left overnight.

For my chicken burger marinade, I decided to mix some buttermilk with chilli and lime for a flavorsome kick.

marinade

The best part is you can then bread the fillets really easily the next day as the breadcrumbs stick straight away with no mess involving eggs and flower. I used panko breadcrumbs, a Japanese style breadcrumb which you can find in most supermarkets. For me personally, they are the best breadcrumbs you can buy in a shop.

breadcrumb

This is such a tasty burger and I urge all of you to make it! To finish, I melted some cheddar cheese on top with some sour cream and salsa. You can enjoy it with chips or even some tortilla chips like I did!

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Ingredients

  • Juice of 2 two limes
  • Zest of 1 lime
  • 2 green chillis
  • 4 chicken breasts
  • 150 gram pack of panko breadcrumbs
  • 1 284ml tub of buttermilk

Method

  1.  In a blender add the chilli, lime juice, lime zest and buttermilk and blitz until the chilli is finely chopped and the buttermilk turns lime green in colour.
  2. Tenderize your fillets by bashing them with a heavy object such as a rolling pin or meat tenderizer, then cut to the size you like.
  3. Mix the buttermilk marinade and chicken together and then cover the bowl with clingfilm to leave overnight in the fridge.
  4. The next day, add the breadcrumbs to a bowl and dip your chicken fillets in one by one, making sure to evenly coat each fillet.
  5. Add enough oil to a pan to completely cover the base for a shallow fry; once the oil is hot add the fillets and cook on a medium heat to brown off for round 5-8 minutes
  6. Finish the chicken fillets off in the oven on a slightly oiled tray for 20 minutes (or until cooked) at gas mark 6/200°C/400°F.
  7. Load up your burger bun and devour!

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