Fried Chicken Sandwich with Pickles and Coleslaw

Name: Fried Chicken Sandwich with Pickles and Coleslaw
Cook time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 1 Tblsp mustard seeds; 1 Tblsp coriander seeds; 4 sprigs dill; 2 chillies, thinly sliced; 1 small red onion, thinly sliced; 4 baby cucumbers, thinly sliced; 1 cup sugar; 2 Tblsp sea salt; 2 cups white vinegar; 5 Tblsp Tabasco sauce, plus extra to serve; 10 cups veg or canola oil; 2 eggs, beaten; 2 cups buttermilk; 4 tsp cayenne pepper; 4 Tblsp sea salt; 2 Tblsp fresh thyme; 2 Tblsp paprika; 1 cup corn flour; 4 Tblsp dried mixed herbs; 8 chicken thighs, 80g each, skin-on and deboned; 3 cups cake flour; 1 tsp brown sugar; 1 tsp baking powder; 2 tsp cumin seeds; 1 Tblsp sea salt; 1 cup red cabbage, shredded; mayonnaise, to serve; mayonnaise, to combine; 1 cup carrot, shredded; 4 soft burger rolls, buttered, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
10 min

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

Since starting on my “meat crusade” of eating only ethically sourced meat, there have been plenty of sacrifices. Wimpy burger on a road trip, bacon tossed casually on a pizza. Bacon tossed casually on anything, in fact. One I miss most is the famous/infamous local fried chicken. Which is why I make my own. In it, I use chicken thighs (they’re more interesting than breasts), because they have more folds and pockets to hold the curing mix. I considered making an aioli as a fancy condiment to

Ingredients

Sandwich

Ingredients

Method