Fried Chicken Sandwich

Method

1. 1. In a large bowl combine the ingredients for the rub, add the chicken and toss until evenly coated. Cover and refrigerate for at least two hours or overnight.
2. 2. Add enough oil to a pan to come halfway up and heat to 180°C/350°f. Line a plate with kitchen paper and set aside. In a bowl, combine milk, hot sauce, paprika and cayenne pepper. In a separate bowl, combine flour and salt. Add the chicken pieces into the flour mixture, shaking off excess. Next, dip the flour-coated chicken in the milk mixture. Return chicken to flour mixture and roll to coat evenly. Shake again.
3. 3. Working in batches, lower the chicken pieces into the hot oil and fry for 4-5 minutes each side until crisp and golden. Using a slotted spoon remove the chicken pieces to the paper lined plate.
4. 4. While the chicken is cooking combine the mayonnaise, lemon juice, hot sauce, ketchup, tabasco, paprika and worcestershire sauce in a small bowl. In a separate bowl toss together the cabbage, spring onion, mayonnaise and lemon juice, use your hands to massage the liquids into the cabbage and season to taste.
5. 5. Heat brioche buns on a griddle pan over a high heat for a minute or until they have nice charred marks on the cut side.
6. 6. To assemble: Place some of the coleslaw on the base of the bun followed by the crispy chicken, gherkins, sauce and the top of the bun.

• Main Meals
• Snacks
• Summer Foods
• dinner
• chicken
• Main Meals
• Summer
• Snack Recipes

Ingredients

• US
• METRIC