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Buttermilk Ranch Chicken Burger
PREP TIME
COOKING TIME
SERVES
INGREDIENTS
- 4 skinless chicken breast fillets
- 350 ml buttermilk
- 100 g plain flour
- 1 tsp dried oregano
- 3 tsp chilli powder
- 1 tsp garlic powder
- vegetable oil
- 8 tbsp Hellmann's Creamy or Spicy Ranch Dressing
- 4 brioche buns halved and toasted
- salt & pepper
- quarter iceberg lettuce shredded
- 4 burger cheese slices
- 1 beef tomato sliced into 4 medium slices
- half red onion sliced into rings
- sliced gherkin
METHOD
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Lay each chicken breast between 2 pieces of clingfilm and bash with a rolling pin until 2cm thick. Add to a bowl with the buttermilk, cover and chill for at least 2 hours but preferably overnight.
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Mix the flour and some seasonings on a plate and remove the chicken pieces from the buttermilk and dredge in the seasoned flour, shaking off any excess.
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Fill a large pan no more than a third full with vegetable oil and heat to 175C and carefully add the pieces of chicken to cook the chicken, in batches for 5-6 minutes turning halfway, until deep golden brown.
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Drain on kitchen paper and keep warm while you fry the rest.
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Spread a dollop of Hellmann’s Creamy Ranch or Spicy Ranch Dressing across the bottom half of each bun.
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Pile up the sandwich with lettuce, red onion, tomato, gherkins, chicken, burger cheese, and another dollop of Hellmann’s Creamy Ranch or Spicy Ranch Dressing and press together.
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