Butter Milk Chicken Burger
Tattoed Butcher James Smith
Makes 6 Burgers
-500g b/less-chicken thighs
-Culleys chicken rub
-Culleys tomato sauce
-Buttermilk (Regular milk ½ cup + 1 tbsp white vinegar)
-Fresh garlic cloves x 2 (crushed)
1- Cut your chicken into reasonable sized chunks
2- Mix up ¼ cup of culleys tomato sauce, ½ cup of buttermilk, 80g culleys chicken rub and crushed garlic cloves.
3- Add chicken chunks to marinade and let them sit in the refrigerator for 1 hour
4- Mix up your panko crumbs, flour, dried thyme, cracked pepper & salt
5- Remove chicken from marinade and crumb
6- Refrigerate your chicken for 10-15mins before cooking to let the crumb bind properly.
7- Heat a pot of canola oil and fry your chicken pieces until golden, take one piece out and cut in half to make sure juices are running clear and cooked all the way through. (Should take roughly 5 minutes to cook)
8-Serve in bun with a 50/50 mix of Culleys buffalo & picklenaise sauce with slaw