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


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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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