The Prince absolutely loves KFC. Loves it. And I don’t do fast food. Refuse to buy it (sucks to be my kids). So when I dished up these Buttermilk Oven Fried Chicken Burgers, we were both happy – he gets the crispy, crunchy chicken burger he craves, I get the peace of mind of knowing exactly what’s in his dinner.
You know what’s NOT in these Buttermilk Oven Fried Chicken Burgers?
- No OIL
- No PRESERVATIVES
- No FILLERS
- No TRANS FATS
- No excessive amounts of SODIUM
Here’s the kicker – they’re not actually fried at all. Crushed Corn Flakes give the crunch, and oven-baking provides the crispiness. A little buttermilk bath before you crumb your chicken keeps everything tender and finger lickin’ good.
Give them a whirl and let me know what you think! They are seriously so easy, the kids could make them.
PS If you love a Zinger burger, try this Zinger sauce copycat – mix together Kewpie mayo, tomato sauce, a dash of apple cider vinegar and a drizzle of sweet chilli sauce.
Buttermilk Oven 'Fried' Chicken
Ingredients
- 1 kg skinless chicken breast
- 1.5 cup buttermilk
- 1 cup cornflakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp brown sugar
- 0.5 tsp dried oregano
- salt and pepper to season
Instructions
- Cut breast fillets in half lengthwise. Marinate in buttermilk for at least 1hr, but up to overnight.
- Blitz cornflakes and seasoning in blender until breadcrumb texture forms.
- Preheat oven to 200C and spray a wire rack lightly with olive oil spray.
- Dip chicken pieces in cornflake mix, then lay on the wire rack over a lined baking tray.
- Cook for 15-20 minutes, until cooked through and crispy.
- Assemble your burger. We use the Aldi brioche buns for the kids, I make a naked burger salad bowl for me and The Husband will take this chicken any way he can get it - in a bowl with veg and rice, on a fresh-bread sanger, or as a loaded burger.
