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: mayonnaise, to serve; 1 cup carrot, shredded; 1 cup red cabbage, shredded; mayonnaise, to combine; 8 chicken thighs, 80g each, skin-on and deboned; 1 tsp baking powder; 1 tsp brown sugar; 1 Tblsp sea salt; 2 Tblsp fresh thyme; 4 Tblsp dried mixed herbs; 1 cup corn flour; 3 cups cake flour; 2 chillies, thinly sliced; 1 small red onion, thinly sliced; 4 baby cucumbers, thinly sliced; 1 cup sugar; 2 tsp cumin seeds; 1 Tblsp mustard seeds; 1 Tblsp coriander seeds; 4 sprigs dill; 2 cups white vinegar; 2 Tblsp sea salt; freshly ground black pepper, to season; iceberg lettuce, shredded or coarsely grated, to serve; 4 soft burger rolls, buttered, to serve; 10 cups veg or canola oil; 2 eggs, beaten; 4 Tblsp sea salt; 4 tsp cayenne pepper; 2 Tblsp paprika

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