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Greatest plates · Main
Crispy Buttermilk Chicken Burger with Slaw
Chicken thigh brined in buttermilk, crumbed in panko and baked until it crackles — the crisp of a fried chicken burger without a pan of oil. Allow 30 minutes in the brine (overnight is better). Sriracha mayo, a sharp cabbage slaw and plenty of pickles.
Serves 4Prep 20 minCook 20 minChicken
Containsdairy · egg · gluten
KalaPlate Original
Protein 23%Carbs 35%Fat 42%
About 760 kcal a serve — 44 g protein, 67 g carbs, 36 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brine the chicken in buttermilk
BrinePut the chicken thighs in a bowl with the buttermilk, smoked paprika, garlic powder, salt and pepper. Turn them over so every piece is coated and leave for at least 30 minutes — overnight in the fridge is better. The buttermilk is doing two jobs: it seasons the thigh right through and its acidity keeps it juicy at the higher heat the crumb needs.
In the brining bowlBrine →
30 min
Flour, egg, panko
CrumbSet out three shallow dishes: flour in the first, beaten egg in the second, panko in the third. Lift each thigh out of the buttermilk, let the excess run off, then take it through flour, egg and panko, pressing the crumb on firmly. Lay them on a lined oven tray without touching each other — crowded pieces steam instead of crisping.
On the crumbing benchCrumb →
10 min
Bake until the crumb crackles
BakeDrizzle the olive oil over the crumbed thighs and bake at 220°C for about 20-35 minutes, turning once, until deep golden and cooked through. In an air fryer it is closer to 14-25 minutes at 200°C. Time will vary depending on the thickness of the chicken thighs. Don't be shy with the colour — pale panko is dry panko.
Into the ovenBake →
20-35 min
Dress the slaw
SlawToss the shredded cabbage and grated carrot with two tablespoons of the mayonnaise and most of the lemon juice. Season and taste — it should be sharp enough to cut the crumb, so add more lemon before you add more mayonnaise.
In the slaw bowlSlaw →
5 min
Mix the sriracha mayo
SauceStir the remaining mayonnaise together with the sriracha and the last of the lemon juice. Taste it on a piece of lettuce rather than a spoon — it should read hot against the bun, not on its own.
In the sauce bowlSauce →
1 min
Build the burgers
BuildToast the cut side of the buns. Spread sriracha mayo on both halves, then lettuce, a crumbed thigh, a pile of slaw and the pickles on top. Press the lid on and give it a moment before cutting — that's what stops it sliding apart.
On the boardBuild →
3 min
Cook's noteThe slaw does not keep once it is dressed, so toss it while the chicken is in the oven and not before.
Estimated per serve
760 kcal · 44 g protein · 67 g carbs · 36 g fatestimates, within ~10%
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