Spicy Buttermilk Chicken Burgers

Welcome to the Pembrokeshire Chilli Farm kitchen, where today we're spicing things up with an irresistible recipe for Spicy Buttermilk Chicken Burgers, accompanied by a fresh and zesty quick coleslaw. This dish is a perfect blend of flavours and textures, combining the juicy tenderness of buttermilk-marinated chicken with a fiery kick from our special Scorpions Bite Sauce.

The chicken, coated in a crispy breadcrumb mix, is baked to golden perfection and then nestled into soft burger buns, layered with spicy mayo, melted cheese, and fresh veggies. To balance the heat, we've added a side of quick, tangy coleslaw that's incredibly easy to whip up. Whether it's for a weekend cookout, a family dinner, or just to satisfy your craving for something deliciously different, this recipe is sure to be a crowd-pleaser.

Let's get cooking and create a meal that's bursting with flavour and fun!

INGREDIENTS

FOR THE CHICKEN:
• 6 Large chicken thighs, boneless and skinless
• 250ml buttermilk
• 2 tsp cayenne pepper, or other chilli powder
• 1 tsp sea salt
• 1 tsp ground turmeric
• ½ tsp garlic powder
• ½ tsp ground cumin
• Freshly ground black pepper
• 2 Cups fresh breadcrumbs, Panko
• 1tsp Chilli flake
• 1 tsp Scorpions Bite Sauce

FOR THE SPICY MAYO:
• 250 ml Mayonnaise
• 2-3 tbsp Scorpions Bite Sauce
• 1 tsp Fresh lime juice

FOR THE BURGERS:
• 6 Burger buns
• 6 Slices cheese
• 2 Large tomatoes, sliced
• Lettuce leaves

FOR THE QUICK COLESLAW:
• ¼ of a large Chinese cabbage, shredded
• 2 Carrots, peeled and grated
• 1 Spring onion, scallion, sliced
• Small bunch of fresh parsley, finely chopped
• 4 tbsp apple cider vinegar
• 1 ½ tbsp sunflower oil
• 1 tsp white sugar
• Pinch of salt


INSTRUCTIONS

1. MARINATE THE CHICKEN: Check the chicken for any bone fragments, trim off any remaining skin then place in a large mixing bowl. Pour over the buttermilk, then add the cayenne pepper, salt, turmeric, garlic, cumin, Scorpions Bite Sauce and a few grinds of black pepper to the bowl. Stir well, cover and refrigerate for up to 24 hours.

2. CRUMB THE CHICKEN: When ready to cook, heat the oven to 180°C / 350°F / Gas 4 and line an oven tray with baking parchment paper. Stir together the breadcrumbs, chilli flakes and a few grinds of salt and pepper in a large, flat dish. Shake off any excess buttermilk from the chicken, then coat each thigh in breadcrumbs.

3. COOK THE CHICKEN: Lay the chicken thighs in a single layer on the prepared baking tray and cook for 40-50 minutes until golden brown.

4. MAKE THE SPICY MAYO: Stir together the mayonnaise, Scorpions Bite Sauce and lime juice in a small bowl, then chill until needed.

5. PREPARE THE TOPPINGS AND SIDES: Prepare your burger buns, cheese, tomatoes and lettuce. Stir together the cabbage, carrot, spring onion and parsley in a large bowl, whisk together the vinegar, oil and sugar and drizzle over, tossing to coat. Boil corn until tender.

6. ASSEMBLE: When the chicken has cooked, assemble the burgers starting with some Sriracha mayonnaise and a slice of cheese on the bottom bun. Top with your choice of fillings and a hot chicken thigh. Serve with coleslaw and corn on the side.