Name: Southern air fried chicken and slaw rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup buttermilk; 1 free-range egg, lightly beaten; Sea-salt flakes and freshly ground black pepper, to season; 8 chicken thigh fillets; 11/4 cups plain flour; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion flakes; 1 tsp dried oregano; 1 tsp sea-salt flakes; 1 tsp ground cumin; 1/2 tsp chilli powder; Cooking oil spray; 4 brioche rolls, halved; Butter lettuce, storebought fries and lemon wedges, to serve; SLAW; 1/4 green cabbage, very finely shredded; 1 carrot, shredded with a julienne peeler; 1 green apple, skin on, shredded into matchsticks; 1 long green shallot, finely sliced; 1/4 cup coleslaw dressing

The secret to this burger isn’t the (delish) blend of herbs and spices but marinating the chicken in buttermilk – so it’s super tender – and the soft, sweet brioche bun.

Note: this recipe require 30 minutes chilling time in addition to the times mentioned above.

Looking for more recipes that use chicken thigh?

Ingredients

1 cup buttermilk

1 free-range egg, lightly beaten

Sea-salt flakes and freshly ground black pepper, to season

8 chicken thigh fillets

11/4 cups plain flour

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion flakes

1 tsp dried oregano

1 tsp sea-salt flakes

1 tsp ground cumin

1/2 tsp chilli powder

Cooking oil spray

4 brioche rolls, halved

Butter lettuce, storebought fries and lemon wedges, to serve

SLAW

1/4 green cabbage, very finely shredded

1 carrot, shredded with a julienne peeler

1 green apple, skin on, shredded into matchsticks

1 long green shallot, finely sliced

1/4 cup coleslaw dressing

Method

Combine buttermilk and egg in a large bowl, season, add chicken and turn to coat. Cover bowl. Refrigerate for 30 minutes or overnight.

Combine flour, paprika, garlic powder, onion flakes, oregano, salt, cumin and chilli powder in a large bowl, then season.

Working with 1 piece of chicken at a time, drain excess buttermilk mixture, then roll in flour mixture to coat. Place chicken on a plate and set aside for 15 minutes (this helps the coating to ‘set’).

Preheat a 7-litre air fryer to 200°C for 3 minutes. Spray air fryer basket with oil. Spray chicken with oil and put chicken, in a single layer, in basket and cook for 10 minutes. Turn chicken over and cook for a further 5 minutes, or until crisp and cooked through. Transfer to a wire rack and repeat with remaining chicken.

Meanwhile, combine all the slaw ingredients in a bowl.

Top roll bases with lettuce, chicken, slaw and roll tops. Serve with fries and lemon wedges.

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Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

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