Buttermilk chicken rolls with simple slaw

Buttermilk chicken rolls with simple slaw

  • makes 4
  • Easy

Soak chicken in buttermilk and fry until crisp and golden before stuffing in a brioche bun with lettuce and slaw for a great DIY takeaway to make at home



  • skinless chicken thigh fillets 4 large
  • buttermilk 284ml tub
  • white cabbage ¼ small, shredded
  • red onion ½, finely sliced
  • white wine vinegar 2 tsp
  • mayonnaise 2 tbsp
  • groundnut oil for frying
  • brioche buns 4, toasted
  • soft lettuce to serve


  • plain flour 100g
  • paprika 1½ tsp
  • garlic salt ½ tsp
  • celery salt ½ tsp
  • mild chilli powder ½ tsp
  • dried thyme ½ tsp


  • Step 1

    Toss the chicken pieces in a bowl with the buttermilk and lots of seasoning. Cover and leave for an hour (or do this in the morning and leave to marinate in the fridge for later).

  • Step 2

    To make the slaw, toss the cabbage and onion with the vinegar, a good pinch of salt and mayonnaise.

  • Step 3

    Heat the oven to 200C/fan 180C/gas 6. Put a small roasting rack over a roasting tin. Mix the coating ingredients, season and put on a plate. Take each piece of chicken and shake it, leaving excess buttermilk behind. Toss in the spiced flour to coat.

  • Step 4

    Heat 2cm oil in a large deep non-stick frying pan until a cube of bread browns in 30 seconds. Add the chicken pieces and fry for a few minutes on both sides until golden.

  • Step 5

    Transfer each piece to the roasting rack and tray then put in the oven for 15 minutes to finish cooking. Stuff into the brioche buns, with lots of slaw and a few lettuce leaves.

Nutritional Information

  • Kcals 567
  • Fat 30.7g
  • Saturates 6.1g
  • Carbs 44.3g
  • Sugars 11.3g
  • Fibre 3.5g
  • Protein 26.6g
  • Salt 2g