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
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Combine buttermilk and egg in a large bowl, season, add chicken and turn to coat. Cover bowl. Refrigerate for 30 minutes or overnight.
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Combine flour, paprika, garlic powder, onion flakes, oregano, salt, cumin and chilli powder in a large bowl, then season.
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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’).
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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.
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Meanwhile, combine all the slaw ingredients in a bowl.
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Top roll bases with lettuce, chicken, slaw and roll tops. Serve with fries and lemon wedges.