Spicy fried chicken roll with coleslaw + pickles

By: Darren Purchese
From: Chefs Eat Toasties Too
Makes: 4
Photographer: Brendan Homan

A ridiculously naughty fried chicken bun with my special blend of herbs and spices and crunchy batter that will sort you right out.

Ingredients

Quantity	Ingredient
4	sesame seed brioche buns
4	boneless chicken thighs, cut into two even-sized pieces
2 tablespoon	salt flakes, plus 1/2 teaspoon
4 tablespoons	see method for ingredients
or	store-bought kewpie mayonnaise
1 tablespoon	sriracha chilli sauce
or	other similar hot chilli sauce
200g	plain flour
140g	panko bread crumbs
3 teaspoons	smoked paprika
3 teaspoons	cayenne pepper
1 teaspoon	onion powder
1/2 teaspoon	garlic powder
1/2 teaspoon	cumin seeds, lightly toasted and ground
1/2 teaspoon	dried oregano
1/2 teaspoon	ground white pepper
250ml	buttermilk
1 litre	canola or sunflower oil, for frying
200g	see method for ingredients
4	see method for ingredients, sliced in half lengthways
40g	jalapeños from a jar, drained

Method

Place the chicken pieces in a saucepan and cover with cold water. Add the 2 tablespoons of salt to the pan and bring to a gentle boil over medium heat. Simmer the chicken for 5 minutes before turning the heat off. Leave the chicken in the pan for a further 5 minutes and then remove the meat with tongs and dry it on paper towel. Place the chicken in the refrigerator to cool completely.
Combine the mayonnaise and sriracha sauce in a bowl. Reserve.
Combine the flour, breadcrumbs, spices, herbs, white pepper and ½ teaspoon salt flakes in a bowl. Mix well and set aside. Pour the buttermilk into a bowl.
Coat one piece of chicken at a time by rolling the thigh pieces first in the dry ingredients – making sure you cover the chicken completely – then lifting the chicken to shake off the excess. Dip the chicken in the buttermilk and then place it back in the dry ingredients to cover again. Transfer the chicken to a rack or plate and repeat with the remaining chicken pieces.
Heat the oil in a deep saucepan to 190°C, using a thermometer to check the temperature. Fry two pieces of chicken at a time for around 5 minutes, or until you have a crisp and golden-brown crust. Remove the chicken pieces carefully with tongs and reserve them on a rack in a warm oven while you cook the remaining pieces.
Preheat a grill to hot. Cut the buns in half and toast the insides. Spread some of the spicy mayonnaise on the bottom half of each bun, then place two pieces of chicken on top. Add the coleslaw, pickles and jalapeños to each sandwich and top with another dollop of mayonnaise. Top with the bun lid and press down gently.