Buttermilk Chicken Chipotle Burger with Ranch Dressing
Crispy, smoky, spicy and tangy. What’s not to like?
Contains Gluten, Eggs, Milk, Mustard
5 tbsp Blenders Ranch
5 tbsp Blenders Sriracha
2 tbsp smoked paprika
5 tsp coarse salt, plus more for seasoning
2 red onions, sliced
4 garlic cloves, smashed
4 (100g) skinless boneless chicken breast
1kg plain flour
Freshly ground black pepper
100ml Blenders Chipotle Mayonnaise
2 beef tomatoes, sliced
1 head of iceberg lettuce, chopped
4 brioche buns
In a large plastic tub place the chicken breasts, ranch, sriracha, paprika, garlic, salt, and buttermilk and cover tightly. Refrigerate for 24 hours.
Drain the chicken. Season the flour with the salt and pepper. Dredge the chicken in the flour, pressing the flour into the chicken.
Deep-fry for 8-10 minutes until the chicken reaches 74°C.
Place the brioche buns under the grill for 2 minutes. Spread the chipotle mayo on both sides of the bun. Place iceberg lettuce on the base. Place the chicken breast on the lettuce and top with red onion and sliced tomatoes.
Finally add a drizzle more ranch dressing before placing the top of the bun.