Your recorded coating and yoghurt sauce, completed with new chicken and buttermilk quantities.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 600 g chicken breast, butterflied and flattened
- 300 ml buttermilk
- Marinade seasoning: 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, ½ tsp pepper and ¼ tsp cayenne
- Coating: 1 cup plain flour, ½ cup cornflour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp pepper and ½–1 tsp cayenne
- Neutral oil for frying
- 4 brioche buns
- Lettuce and pickles
- 4 bacon rashers, optional
- Signature yoghurt burger sauce, about ½ cup
Method
- Cut chicken into four evenly thick pieces, about 1–1½ cm. Mix buttermilk and marinade seasonings and refrigerate chicken in it for at least 30 minutes, up to overnight.
- Mix coating ingredients. Rub in 2–3 tbsp of the marinade to make small clumps.
- Lift chicken out, press firmly into coating and rest on a tray for 5–10 minutes.
- Heat oil to 170–175°C in a deep heavy pan, no more than half full. Fry in batches for about 4–6 minutes, adjusting for thickness, until golden and at least 74°C inside. Drain on a rack.
- Cook optional bacon until crisp and toast the buttered buns.
- Build with sauce, lettuce, chicken, bacon, pickles and more sauce. Serve with double-fried chips.
Kitchen notes
Chicken weight, buttermilk volume and measured coating salt and pepper are new additions to complete the supplied notes.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
