Southern Buttermilk Chicken Burger with Sweet Potato Fries
This dish combines tender, juicy buttermilk-marinated chicken breasts, deep-fried to a golden crisp, served in a toasted bun with a tangy crunchy slaw, and perfectly paired with homemade sweet potato fries. It’s a delightful homage to southern cuisine, balancing flavour and texture for an irresistible burger experience.
- Total
- 3 hr 35 min
- Serves
- 2
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
2 servings
For the buttermilk chicken
- 2 pieces chicken breast, boneless and skinless
- 500 milliliters buttermilk
- 5 grams salt, to taste
- 5 grams black pepper, to taste
- 5 grams garlic powder
- 5 grams onion powder
- 5 grams paprika
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 litre cooking oil, for frying
- 2 pieces burger buns, preferably brioche or southern style
For the coleslaw
- 150 grams green cabbage, shredded
- 1 large carrot, finely shredded
- 50 grams mayonnaise
- 15 milliliters apple cider vinegar
- 5 grams sugar
- 3 grams salt, to taste
- 3 grams black pepper, to taste
For the sweet potato fries
- 2 large sweet potatoes, peeled and cut into fries
- 30 milliliters olive oil
- 5 grams salt, to taste
- 3 grams black pepper
- 2 grams paprika
For the buttermilk chicken
- 2 pieces chicken breast, boneless and skinless
- 500 milliliters buttermilk
- 5 grams salt, to taste
- 5 grams black pepper, to taste
- 5 grams garlic powder
- 5 grams onion powder
- 5 grams paprika
- 100 grams all-purpose flour
- 50 grams cornstarch
- 1 litre cooking oil, for frying
- 2 pieces burger buns, preferably brioche or southern style
For the coleslaw
- 150 grams green cabbage, shredded
- 1 large carrot, finely shredded
- 50 grams mayonnaise
- 15 milliliters apple cider vinegar
- 5 grams sugar
- 3 grams salt, to taste
- 3 grams black pepper, to taste
For the sweet potato fries
- 2 large sweet potatoes, peeled and cut into fries
- 30 milliliters olive oil
- 5 grams salt, to taste
- 3 grams black pepper
- 2 grams paprika
- Prep
- 1 hr 10 min
- Marinate
- 1 hr
- Cook
- 30 min
- Rest
- 15 min
About this recipe
This recipe is inspired by the classic southern fried chicken which is known for its tender meat and crispy exterior. The buttermilk marinade adds natural tenderness and a unique tanginess that complements the crunch of the fried chicken. Adding a fresh, crunchy coleslaw provides contrast and balances the dish, while sweet potato fries round it out with a touch of sweetness and comfort. It draws influences from southern cookbooks and modern interpretations of classic American dishes to offer a complete, satisfying meal that is both hearty and wholesome.
Method
-
Step 1: Prepare the buttermilk marinade
Mix the buttermilk, salt, black pepper, garlic powder, onion powder, and paprika in a large mixing bowl. Whisk until well combined. Place the chicken breasts in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 60 minutes.
-
Step 2: Prepare the coleslaw
In a mixing bowl, combine the shredded cabbage and carrot. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour this dressing over the cabbage mixture, and toss until well coated. Refrigerate until serving.
-
Step 3: Make the sweet potato fries
Preheat the oven to 220°C. Cut the sweet potatoes into fry shapes. Toss them in olive oil, salt, pepper, and paprika. Spread them out in a single layer on a parchment-lined baking sheet. Bake for about 25-30 minutes or until golden and crispy, flipping halfway through for even cooking.
Ensure fries are evenly spaced on the baking sheet to avoid steaming. -
Step 4: Fry the chicken
In a heavy saucepan or deep fryer, heat oil to 180°C. Remove chicken from the marinade, allowing excess liquid to drip off. In a shallow dish, combine flour and cornstarch. Dredge the chicken breasts in the flour mixture, shaking off excess. Carefully place the chicken in the hot oil and fry for about 6-8 minutes per side or until golden brown and the internal temperature reaches 74°C. Remove and drain on paper towels.
Monitor oil temperature to avoid burning, and ensure the chicken is cooked through (74°C internal temperature). -
Step 5: Assemble the burger
Toast the burger buns lightly. Layer the bottom bun with a fried chicken breast, then generous spoonfuls of the coleslaw. Top with the other half of the bun. Serve alongside the sweet potato fries for a complete meal.
-
Step 6: Rest and serve
Let the assembled burgers sit for a few minutes before serving to ensure the juices settle. Enjoy while hot for the best texture and flavour!
Tips
- For extra flavour, add pickles or spicy mayo to the burger.
- Consider marinating the chicken overnight for even deeper flavour.
- Try air frying the sweet potato fries for a healthier version.
Equipment
- Digital kitchen scale
- Large mixing bowl
- Whisk
- Heavy-bottomed pot or deep fryer
- Slotted spoon
- Baking sheet
- Parchment paper
- Frying thermometer
- Spoon or spatula for flipping
- Large skillet
- Cutting board
- Knife
Serve it with
Sides
-
Coleslaw
Enhances the meal with its refreshing crunch that pairs well with the burger.
-
Sweet potato mash
A creamy, comforting side that complements the textures of the dish.
-
Macaroni cheese
A classic southern comfort food side that adds richness.
Goes well with
-
Cornbread
A staple southern recipe that adds sweetness to the meal.
-
Pecan pie
A rich dessert that offers a classic southern finish.
Drinks
-
Sweet tea
A refreshing traditional southern drink that balances the meal's richness.
-
Mint julep
A refreshing, minty cocktail that complements the flavors of the dish.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
