|
Buttermilk Chicken Rolls with Simple Slaw |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 40 mins + 1h marinade |
Cooking 20 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
4 large chicken thigh fillets
284ml tub buttermilk
1/4 small shredded white cabbage or Chinese leaf
1/2 red onion, finely sliced
2tsp white wine vinegar
2 tbsp mayonnaise
oil for frying
4 brioche buns, toasted
gem lettuce to serve
|
Coating mix
100g plain flour
1½ tsp paprika
½ tsp celery salt
½ tsp thyme
|
|
-
Toss the chicken pieces in a
bowl with the buttermilk and seasoning. Cover and leave
for an hour or more.
-
To make the slaw, toss the
cabbage or Chinese leaf and onion with vinegar, a pinch of
salt and mayonnaise.
-
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.
-
Heat 2 cm of 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.
-
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.
|
|
DAILY
DINNERS 
