https://www.highratecpm.com/snr50t3fda?key=23535fbdfe2590aae6fd21aa3376e7be Buttermilk chicken burger – Make your own ‘son of a gun’ ~ pleasebehere

Pages

Wednesday, September 29, 2021

Buttermilk chicken burger – Make your own ‘son of a gun’

If you are a South African in London, you will likely know the bbar restaurant on Buckingham Palace Road. Have you ever tried their buttermilk chicken burger, also known as the “son of a gun” burger? Loaded with flavour and a favourite among guests and staff, this burger is a must-try.


The bbar restaurant forms part of the Red Carnation Hotel Collection and has so much to offer guests. The chef has generously shared this buttermilk chicken burger recipe with us. So, now you can prepare this mouth-watering burger in your own kitchen and wow your family.


This buttermilk chicken burger contains delicious buttermilk chicken and spicy coleslaw all loaded on a toasted bun. Each bite is a flavour-packed sensation loaded with a crunchy texture adding another depth of deliciousness.


If you find yourself in London, make sure to pop in at the bbar restaurant to enjoy a delicious selection of South African food. There you will see chilli bites, boerewors and biltong and everything that will gladden a South African’s heart.





Buttermilk chicken burger recipe




    0 from 0 votes

    Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy



    Servings

    4


    servings

    Prep time

    15


    minutes

    Cooking time

    15


    minutes

    Total time

    30


    minutes




    Ingredients



    • Cabbage slaw


    • 4 cups thinly sliced cabbage




    • 100 ml pickles liquid/juice




    • salt to taste




    • white pepper to taste




    • sugar to taste




    • dash of white vinegar to taste



    • Fried chicken


    • 2 cups all-purpose flour




    • 1 tablespoon ground black pepper




    • 1 teaspoon paprika




    • 1 teaspoon cayenne pepper




    • ½ teaspoon kosher salt




    • 1 cup buttermilk




    • 2 skinless, boneless chicken breasts, halved crosswise




    • Panko breadcrumbs




    • peanut or vegetable oil




    • 4 white brioche sandwich buns




    • 2 tablespoons unsalted butter, at room temperature



    • Garnish


    • 8 tablespoons Louisiana hot pepper sauce to use on each side of the bun




    • 16 slices jalapeños




    • 16 slices pickles






    Method



    • Whisk the flour, pepper and salt in a shallow bowl.

    • Pour buttermilk into another shallow bowl.

    • Place 50% of the panko breadcrumbs and 50% of the flour mix into another shallow bowl.

    • Working with one piece at a time, dredge the chicken in the flour mixture shaking off any excess.

    • Then dip the chicken in buttermilk, allowing excess to drip back into bowl and coat in the panko breadcrumbs and flour mix.

    • Pour oil into a large heavy skillet to a depth of ½”. Heat over medium heat to 180°C.

    • Fry the chicken until golden brown and cooked through (roughly 3 minutes per side). Transfer to a wire rack set inside a baking sheet; season with salt.

    • Spread the cut sides of buns with butter.

    • Heat another large skillet over medium heat. Working in batches, toast the buttered buns side down until browned and crisp, about 1 minute.

    • Spread the buns with the garnish and build the sandwich with chicken and the cabbage slaw.




    Notes







      Did you make this recipe?


      Tag @the.south.african on Instagram and hashtag it #recipes







      Like this recipe?


      Follow us @thesouthafrican on Pinterest





      For more recipes that will make those around your dinner table feel as if they are in a five-star hotel, have a look at our recipe page. We have so many tasty suggestio


      If you would like to submit a recipe for publication, please complete our recipe form here.






      from The South African https://ift.tt/2ZIpYRf

      0 Comments:

      Post a Comment