Buttermilk chicken rolls with simple slaw
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Makes 4
Skip to ingredients
- 4 large skinless chicken thigh fillets
- 284ml tub buttermilk
- ¼ small white cabbageshredded
- ½ red onionfinely sliced
- 2 tsp white wine vinegar
- 2 tbsp mayonnaise
- for frying groundnut oil
- 4 brioche bunstoasted
- to serve soft lettuce
COATING MIX
- 100g plain flour
- 1½ tsp paprika
- ½ tsp garlic salt
- ½ tsp celery salt
- ½ tsp mild chilli powder
- ½ tsp dried thyme
Nutrition: per serving
- kcal567
- fat30.7g
- saturates6.1g
- carbs44.3g
- sugars11.3g
- fibre3.5g
- protein26.6g
- salt2g
Method
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.
