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Buttermilk Fried Chicken Burger

BURGER POULET MAG EXCELDOR lr

In collaboration with
MAG

Breasts Sandwiches & burgers Fryer Summertime Marinades Super bowl / sporting events
4 Portions
1h Brining
15 min Prepping
15 min Cooking
Recipe Easy

Ingredients

Chicken Marinade

    • 1 ⅓ cup buttermilk
    • 1 tsp. paprika
    • 1 tsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tsp. pepper
    • 1 tsp. salt

Breading

  • 2 cups white flour
  • 2 tsp. paprika
  • 1 tsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. pepper
  • 1 tsp. salt

Coleslaw

  • 2 cups green cabbage, sliced
  • 1 carrot, grated
  • ½ onion, sliced
  • ¼ cup MAG mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard
  • 1 tbsp. honey

Directions

Click the steps to erase them.


  2. Prepare the chicken cutlets by cutting the chicken breasts in half or to the desired size.
  3. In a large bowl, combine all marinade ingredients. Add the chicken to the marinade and cover with plastic wrap. Refrigerate for at least one hour.
  4. Place all the breading ingredients in a shallow dish and mix well. Remove the chicken cutlets from the marinade and coat with the breading mixture. Dip the chicken in the marinade once more, then coat again with the breading. Arrange on a plate.
  5. Heat the oil in a deep frying pan to 180ºC (350ºF). Fry 4-5 pieces at a time for about 15 minutes. If you use a thermometer, it should read 82°C (180°F) when inserted in the centre of a piece of chicken without touching the bone. Drain on a paper towel-lined baking sheet. Continue cooking the remaining chicken.
  6. Brown the buns with some mayonnaise or butter in a frying pan until golden brown.
  7. Put together the burgers: spread MAG Spicy Ranch Mayonnaise on the inside of the buns, then add the fried chicken and top with a few pickles and coleslaw. Enjoy!