Ingredients
- 4 chicken thighs
Dry rub ingredients:
- 1 tbsp salt
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp white pepper
For the batter:
- 100ml milk
- 1 tbsp hot sauce
- 2 tsp paprika
- 1 tsp cayenne pepper
- 50g flour
- 1 tsp salt
- Sunflower oil, for frying
To serve:
- 4 tbsp mayonnaise
- Squeeze lemon juice
- 1 tbsp hot sauce
- 2 tsp ketchup
- Tabasco to taste
- ½ tsp paprika
- 1 tsp worcestershire sauce
- Quarter small white cabbage, thinly shredded
- 3 spring onions, thinly sliced
- 4 tbsp mayonnaise
- Juice half a lemon
- 2 gherkins, sliced
- 4 brioche buns, toasted
- Sea salt and freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.