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

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