Spicy fried chicken roll w/ coleslaw + pickles

Name: Spicy fried chicken roll w/ coleslaw + pickles
Prep time: 30 min
Total time: 30 min
Yield: Makes 4
Ingredients: 200 g (7 oz) Coleslaw; 1 litre (34 fl oz/4 cups) canola or sunflower oil for frying; 40 g (1½ oz) jalapeños from a jar, drained; 4 Dill pickles, sliced in half lengthways; ½ teaspoon ground white pepper; ½ teaspoon dried oregano; 1 litre (34 fl oz/4 cups) canola or sunflower oil for frying; 250 ml (8½ fl oz/1 cup) buttermilk; 1 teaspoon onion powder; 3 teaspoons cayenne pepper; ½ teaspoon cumin seeds, lightly toasted and ground; ½ teaspoon garlic powder; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour; 1 tablespoon sriracha sauce or other similar hot chilli sauce; 3 teaspoons smoked paprika; 140 g (5 oz/2⅓ cups) panko breadcrumbs; 4 sesame seed brioche buns; 4 boneless chicken thighs, cut into two even-sized pieces; 4 tablespoons Mayonnaise, or use store-bought Kewpie mayonnaise; 1 tablespoon sriracha sauce or other similar hot chilli sauce; 2 tablespoons salt flakes, plus ½ teaspoon; 4 tablespoons Mayonnaise, or use store-bought Kewpie mayonnaise

Preparation info

Makes
4

Difficulty
Medium
Ready in
30 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

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

Ingredients

Bread

4 sesame seed brioche buns

Sandwich
Spicy

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 co