Dirty fried buttermilk chicken burrito

Matt Tebbutt recipe

Preparation time

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the buttermilk chicken burrito

  • 8 chicken thighs, boneless, skin removed and cut into strips
  • 250ml/9fl oz buttermilk
  • 100g/3½oz plain flour
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • vegetable oil, for frying

For the tomato salsa

  • 1 ripe beef tomato
  • 2 dried ancho chilli, soaked in hot water for 10 minutes, seeds and stem removed, chopped
  • 1 banana shallot, finely chopped
  • 3 tbsp black beans
  • red wine vinegar, to taste
  • salt and freshly ground black pepper

For the guacamole

  • 1 ripe avocado, peeled and chopped
  • 1 tbsp chopped fresh coriander
  • 2 limes, juice only
  • salt and freshly ground black pepper

To serve

  • 2 soft flour tortillas
  • 1 Little Gem lettuce, shredded
  • 2 tbsp soured cream
  • 1-2 tsp jalapeño hot sauce
  • 2 tbsp fresh coriander, chopped
  • 30g/1oz mature cheddar, grated
  • 1 red onion, cut into rings, lightly pickled
  • 1 sweetcorn on the cob, griddled kernels removed


  1. Place the chicken and buttermilk in a large bowl, stir to coat, then cover with cling film and leave in the fridge to marinate overnight.

  2. Mix the flour together with the paprika, garlic powder, cumin and black pepper in a bowl. Remove the chicken from its marinade and dredge each strip into the spiced flour mixture. Repeat for all the strips and set aside until ready to cook.

  3. For the tomato salsa, mix all the ingredients together in a small bowl and season with salt and pepper.

  4. For the guacamole, mix all the ingredients together in a small bowl and season with salt and pepper.

  5. To cook the chicken, half-fill a deep, heavy-bottomed pan with vegetable oil and heat to 170C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the chicken strips until crisp and cooked throughout, around 8-10 minutes. When cooked, remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain. [AWAITING INFO]

  6. To serve, layer up the flour tortillas with the fried chicken, tomato salsa, guacamole, and all the remaining ingredients. Roll up, cut in half and serve.

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