Spicy fried chicken roll with coleslaw + pickles

Spicy fried chicken roll with coleslaw + pickles

Chefs Eat Toasties Too
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.


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


  1. 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.
  2. Combine the mayonnaise and sriracha sauce in a bowl. Reserve.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Pro tip

  • The brioche bun is the way to go here – something soft and slightly sweet.
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