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Dinner

Buttermilk Fried Chicken Burger

Chicken breast steeped in seasoned buttermilk, pressed into a crisp crumb and baked hard until the coating cracks. No deep fryer, no pool of oil, the crumb still shatters. Stacked in a soft bun with a light garlic yoghurt sauce and cold pickles, it lands the same notes as the drive-through fillet burger without the grease on the wrapper.

Serves
2
Prep
20min
Cook
22min
Total
42min

Programs: Muscle Gain, Maintenance, Blood Sugar, Cholesterol

Buttermilk Fried Chicken Burger

Per serving

Calories
772kcal
Protein
55g
Carbs
75.7g
Fat
27.4g
Fibre
3.4g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 300gchicken breastspack of 2
  • 150mlbuttermilk
  • 80gpanko breadcrumbs
  • 40gplain flour
  • 1egg
  • 2 tbspolive oil
  • 1 tspsmoked paprika
  • 1 tspgarlic powder
  • 1 tsponion powder
  • ½ tspcayenneleave out for no heat
  • salt and black pepperto taste
  • 2burger bunssoft white or brioche-style
  • 60g2% Greek yoghurtfrom a tub
  • 1 tbsplight mayonnaise
  • 1 clovegarlicgrated
  • 1 tsplemon juice
  • 8dill pickle slicesfrom a jar
  • 2 leavescrisp lettuce
  • 2chicken breastsabout 10.5 oz total
  • 2/3 cupbuttermilk
  • 1½ cupspanko breadcrumbs
  • 1/3 cupall-purpose flour
  • 1egg
  • 2 tbspolive oil
  • 1 tspsmoked paprika
  • 1 tspgarlic powder
  • 1 tsponion powder
  • ½ tspcayenneleave out for no heat
  • salt and black pepperto taste
  • 2burger bunssoft white or brioche-style
  • ¼ cup2% Greek yoghurtfrom a tub
  • 1 tbsplight mayonnaise
  • 1 clovegarlicgrated
  • 1 tsplemon juice
  • 8dill pickle slicesfrom a jar
  • 2 leavescrisp lettuce

02

Method

  1. Marinate the chicken.

    Sit each chicken breast under a sheet of baking paper and press it flat with your palm or a rolling pin, so it is even and cooks through in the crumb.

    Drop the breasts into a bowl with the buttermilk, a good pinch of salt and half the smoked paprika.

    Turn to coat and leave while the oven heats, at least 15 minutes.

    Longer in the fridge is better if you have the time.

  2. Prep the oven.

    Heat the oven to 220C fan and line a baking tray with foil.

    Set a wire rack on top if you have one, so air moves under the chicken and the base crisps.

  3. Set up the crumbing station.

    Set out three bowls.

    Flour with a pinch of salt in the first.

    Beaten egg in the second.

    Panko with the garlic powder, onion powder, the rest of the smoked paprika, the cayenne and a good grind of black pepper in the third.

  4. Crumb the chicken.

    Lift each breast out of the buttermilk, let the excess drip off, then coat in flour, dip in egg, and press hard into the panko until it holds a thick even layer all over.

    Space the breasts out on the rack.

    Drizzle or spray with the olive oil so the crumb browns.

  5. Bake.

    Bake for 18 to 22 minutes, until the crumb is deep gold and the chicken reaches 74C at the thickest point.

    For an air fryer, cook at 200C for 12 to 14 minutes, turning once.

  6. Make the sauce.

    While it bakes, make the sauce.

    Stir the Greek yoghurt, light mayo, grated garlic, lemon juice and a pinch of salt together until smooth.

  7. Assembly and serving.

    Warm the cut sides of the buns in the oven for the last minute, or toast them in a dry pan.

    Spread sauce on both bun halves.

    Sit lettuce on the base, then the crumbed chicken, then the pickles.

    Close the lid and press gently.

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