Ugly chicken burgers

These ugly chicken burgers are as the name suggests U-G-L-Y, but after just one bite, you’ll experience their delicious beauty! Tender yet crispy southern style chicken that is so tasty, these burgers may well become your next favourite family special treat.

  • Prep Time

    35 Minutes
  • Cook Time

    20 Minutes
  • Makes

    4 Burgers


  • 2 medium skinless chicken breasts, cut in half length ways
  • 2 cups buttermilk
  • 2 cups corn flour (make sure it’s corn not wheat)
  • 3 tablespoons lemon pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • vegetable oil for frying

For the quick pickles

  • 2 small Lebanese cucumbers or 1 small pack of baby cucumbers, cut in thin slices
  • 1 tablespoon salt
  • ¼ cup caster sugar
  • 1 cup white vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon fennel seeds, crushed
  • ½ teaspoon dried chilli flakes (optional)

To serve

  • 1 washed butter lettuce
  • 4 floured burger buns
  • good quality mayonnaise

You'll Need

  • Multix Bake
  • 1 large Multix Slider Sandwich Bag
  • Multix All purpose containers


Start this recipe at least 4 hours before you want to eat.

  1. Place the chicken in the Multix Slider Bag, pour in half of the buttermilk, remove any air and then seal the bag. Massage the buttermilk into the chicken and refrigerate for at least 4 hours or overnight, this enables the buttermilk to tenderise the meat slightly.
  2. For the pickles, place the sliced cucumbers in a sieve over a bowl, sprinkle with the salt and put aside for 15 minutes. In a small non-reactive pan on a medium heat, bring the vinegar, sugar, dill and fennel seeds to a simmer. Remove from the heat, add the salted cucumber and chilli (if using it) then stir well. Allow to cool then place in a Multix All purpose container, seal and refrigerate until needed.
  3. When you are ready to cook the chicken, preheat the oven to 170oC.
  4. Set up 3 large plates, 2 with high sides.
  5. In the first high sided plate, add the corn flour, lemon pepper, cayenne pepper, salt and then mix well. In the second, add the remaining buttermilk.
  6. Remove one piece of buttermilk soaked chicken breast from the slider bag. Holding it above the bag, shake off the access. Transfer first to the corn flour plate and roll it thoroughly to coat in the mixture. Then to the buttermilk plate, coat in buttermilk and then back to the corn flour mixture, press down firmly to collect as much corn flour coating as possible. Transfer to the third clean plate (don’t worry that they look really ugly!) repeat with the remaining chicken.
  7. Heat vegetable oil about 1.5cm deep in a large sauté or frying pan on a medium high heat, until it sizzles if tested with the clean handle of a wooden spoon. Fry the chicken for about 6 minutes turning at least once until it’s golden brown and crunchy. Drain on absorbent kitchen paper and transfer to a oven tray lined with Multix Bake, cook in the oven for another 10 minutes or until fully cooked through.
  8. Assemble the rolls, spread both sides generously with mayonnaise, add a couple of lettuce leaves and as many drained pickles as you like. Top with the fried chicken and eat immediately.

Note: Buy pickles if you’re short of time