Crispy Chicken Sandwich

Ingredients
- 4 chicken thighs
- Dry rub ingredients:
- 1 tbsp salt
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp white pepper
- 100g plain flour
- For the batter:
- 125ml milk
- 1 tbsp hot sauce
- 2 tsp paprika
- 1 tsp cayenne pepper
- 50g flour
- 1 tsp salt
- Sunflower oil, for frying
- For the burger sauce:
- 4 tbsp mayonnaise
- Squeeze lemon juice
- 1 tbsp hot sauce
- 2 tsp ketchup
- Tabasco to taste
- 1/2 tsp paprika
- 1 tsp Worcestershire sauce
- For the slaw:
- Quarter small white cabbage, thinly shredded
- 3 spring onions, thinly sliced
- 4 tbsp mayonnaise
- Squeeze lemon juice
1
In a large bowl combine the ingredients for the rub, add the chicken and toss until evenly coated. Cover and refrigerate for at least two hours or overnight.
2
Add enough oil to a pan to come halfway up and heat to 180°C/350°f. Line a plate with kitchen paper and set aside.
3
In a shallow dish, season the flour with sea salt and set aside.
4
In a bowl, make the batter. Mix the flour with the paprika and cayenne. slowly incorporate the milk until combined and smoot. Season with hot sauce, salt and pepper.
5
Add the chicken pieces into the flour mixture, shaking off excess. Next, dip the flour-coated chicken in the batter. Return chicken to flour mixture and roll to coat evenly. Shake again.
6
Add the chicken pieces into the flour mixture, shaking off excess. Next, dip the flour-coated chicken in the batter. Return chicken to flour mixture and roll to coat evenly. Shake again.
7
Working in batches, lower the chicken pieces into the hot oil and fry for 4-5 minutes each side until crisp and golden. Using a slotted spoon remove the chicken pieces to the paper lined plate.
8
While the chicken is cooking combine the mayonnaise, lemon juice, hot sauce, ketchup, tabasco, paprika and worcestershire sauce in a small bowl. In a separate bowl toss together the cabbage, spring onion, mayonnaise and lemon juice, use your hands to massage the liquids into the cabbage and season to taste.
9
Heat brioche buns on a griddle pan over a high heat for a minute or until they have nice charred marks on the cut side.
10
To assemble: Place some of the coleslaw on the base of the bun followed by the crispy chicken, gherkins, sauce and the top of the bun.
METHOD: CHILLI CRISP OIL (additional recipe)
1
Place the shallots, garlic, ginger in a medium saucepan and bring to a steady simmer over a medium heat. Stir regularly and cook gently for 20 minutes or so until the shallots and garlic are crisp.
2
Place all the ingredients for the numbing spice mix, apart from the sugar, in a dry frying pan over a medium high heat and cook until toasted and aromatic. Place in a pestle and mortar or coffee grinder with the sugar and bash to a fine powder.
3
Combine the spice mix, soy sauce and sugar in a bowl until the sugar has dissolved. Pour the oil mix through a fine mesh sieve over the contents of the bowl and allow the crispy shallots, garlic and ginger to cool completely before adding to the oil and mixing through.
4
Transfer to jars and cover with a lid once completely cool. The mix will last for at least one month and keep in the fridge once opened.