Crunchy fried chicken thighs on toasted buns with tangy slaw

$2.80/serving$2.88at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)400 g
• burger bun2 ea
• all purpose flour3/4 cup
• buttermilk1 cup
• paprika2 tsp
• garlic powder1 tsp
• green cabbagequarter of a head
• mayonnaise1/4 cup
• hot sauce1 tbsp
• relish1 tbsp

Method

1Soak the chicken

• •Trim the chicken thighs and pound the thick parts to an even 3/4 inch.
• •Stir the buttermilk and hot sauce in a bowl.
• •Soak the chicken in it 15 minutes.

2Make the slaw

• •Very thinly slice a quarter of a head of cabbage.
• •Toss it with 2 tbsp of the mayonnaise, the relish and a pinch of salt.
• •Chill until building.

3Dredge and fry

• •Whisk the flour, paprika, garlic powder and 1 tsp salt in a shallow bowl.
• •Lift the chicken from the buttermilk and press it firmly into the flour on both sides.
• •Heat 1/4 inch of oil in a heavy pan over medium-high heat until a pinch of flour sizzles instantly.
• •Fry the chicken 4 to 5 minutes per side until deep golden, crunchy and it reads 165F inside.
• •Drain on a rack and season with a pinch of salt.

4Build

• •Split and toast the buns in a dry pan 1 minute until golden.
• •Spread with the remaining mayonnaise.
• •Stack a chicken thigh and a big pile of slaw on each bun.

5Plate

• •Serve immediately while the crust is loud.