Buttermilk Fried Chicken Burgers served with coleslaw, a fantastic homemade recipe that goes down well with the whole family and it's so much better than any take-away. The chicken is beautifully golden and crispy on the outside, but juicy and tender on the inside, making it a real crowd pleaser.
It's been ages since I last had fried chicken, it's not quite something I would eat regularly. I do, however, eat chicken often, but cooked differently, usually stir-fried, baked or grilled.
Fried chicken is more like a very naughty treat, and, like any treat, it tends to become the forbidden fruit. Especially if you are trying to watch your waistline. This buttermilk chicken is so delicious tough, that it is hard to resist it.
Buttermilk is usually used to make fluffy pancakes and I recently used it for my Traditional Irish Soda Bread (No Yeast). Who would have thought that it can be used for such a wide range of recipes?
It makes the chicken very tender on the inside, and the chicken doesn't dry out at all. While it can also be baked, frying it gives it the wow factor - what a revelation!
Step-by-step photos and instructions
This chicken has to be marinated in advance, ideally overnight, but, if you do not remember to marinade it the night before, I would say at least 2-3 hours before cooking it.
- cut the chicken breasts into strips and use a rolling pin or a chicken tenderizer to bash it well
- add the strips to a large bowl, pour over the buttermilk, and season well
- mix everything so that the chicken is well coated
- leave to marinade
- coat each chicken piece with breadcrumbs
- heat up the oil, then deep fry the chicken without overcrowding the pan
- when the chicken is golden, remove it from the pan and transfer it to a plate lined with kitchen paper to absorb the excess oil
Variations of fried chicken
Apart from the marinade, the chicken is ready really quickly. To speed up the process, and to get a tender chicken, I would then tenderize it with a meat tenderizer or the good old rolling pin.
If you are looking for a recipe of fried chicken without using buttermilk, I highly recommend The Ultimate Chicken Schnitzel. The cooking method is pretty similar, but it is as delicious. And it needs no marinade.
Usually beaten egg is used in recipes of fried egg to help the breadcrumbs stick to the meat, but since we use buttermilk, no eggs are needed here.
As for the seasoning, you can choose how spicy or mild you want the fried buttermilk chicken tenders to be. You can just use salt and pepper, or give them a spicy kick by using chilli peppers or cayenne peppers.
Garlic and onion powder, different fried herbs works beautifully too, as well as a bit of lemon juice drizzled over the chicken tenders once they are ready.
What to serve with fried chicken?
I served the chicken as a burger with a nice helping of coleslaw, but anything else can do too: pickles, green salad, tomato slices, and so many more.
Or you can serve it as chicken tenders and you can go for any side dish of your choice, like rice, potatoes of any kind, and some nice veggies on the side.
Since I did not add any spiciness to the chicken, you can serve it with the chilli sauce of your choice, or any other sauce - it really is yummy!
If you’ve tried this BUTTERMILK FRIED CHICKEN BURGERS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Buttermilk Fried Chicken Burgers
- 3 chicken breasts
- 1 cup buttermilk
- 2 cups breadcrumbs
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon paprika
- oil for frying
For the burgers
- 4 buns
- 1 ½ cup coleslaw
- sauce of your choice
- Cut the chicken breasts into strips, then use a meat tenderizer to bash the chicken well.
- In a large bowl or plate, add the chicken pieces, and pour over the buttermilk and season well with salt, pepper and paprika.
- Mix well to coat the chicken, then leave to marinate for at least 2-3 hours.
- Coat each chicken piece with breadcrumbs, then heat up the oil.
- Fry each chicken piece until golden.
- Remove from the pan and place the chicken on a plate lined with kitchen paper to remove the excess oil.
- Cut a bun in half, arrange coleslaw on on side, top with the chicken, and drizzle some sauce over.
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