Fried chicken and coleslaw rolls


  • Serves 8 people

  • 70 gm fine sea salt
  • 8 chicken thigh fillets
  • For deep-frying: vegetable oil
  • 500 ml (2 cups) buttermilk
  • 300 ml milk
  • 4 eggwhites
  • 350 gm plain flour
  • 50 gm rice flour
  • 2 tsp each onion powder and sweet paprika
  • 1 tsp each finely ground white pepper, garlic powder, finely ground dried thyme and dried oregano
  • ½ tsp cayenne pepper
  • Coleslaw with buttermilk dressing
  • 400 gm white cabbage (about ½), diced
  • 2-4 golden shallots, to taste, finely chopped
  • 100 ml buttermilk
  • 100 gm (⅓ cup) good-quality mayonnaise
  • Juice of ½ lemon
  • Large pinch of caster sugar
  • ¼ cup (about 1 bunch) chopped chives
  • ½ cup each torn flat-leaf parsley and dill
  • Soft pull-apart rolls
  • 185 ml milk, plus extra for brushing
  • 30 gm butter
  • 450 gm plain flour, plus extra for dusting
  • 15 gm caster sugar
  • 10 gm (about 1½ sachets) dried yeast
  • 1½ tbsp olive oil, plus extra for greasing
01   Bring salt and 2 litres water to the simmer in a large saucepan over high heat, stirring to dissolve. Cool completely, add chicken and refrigerate to brine (overnight).
02   For coleslaw with buttermilk dressing, combine ingredients (except herbs) in a non-reactive container, season to taste and refrigerate for flavours to develop (overnight). Add herbs just before serving.
03   For soft pull-apart rolls, combine milk and butter in a saucepan over low heat and stir occasionally until melted (5 minutes). Remove from heat, add 135ml water and set aside to cool to lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl. Add milk mixture and mix until smooth, then turn out onto a lightly floured surface and knead until smooth, adding more flour as necessary to form a very soft dough. Transfer to an oiled bowl, cover with a damp tea towel and set aside until doubled in size (40 minutes). Knock back dough, knead until smooth, divide into eight and roll into balls. Place in a lightly oiled 22cm-diameter cake tin, leaving space between each to expand, cover with a damp tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C. Brush rolls with milk, dust with flour, then transfer to oven and bake, rotating tin occasionally, until cooked through and golden (20-30 minutes). Remove from oven and stand for 5 minutes, then remove from tin and cool completely on a wire rack.
04   Bring a large saucepan of water to the boil over medium-high heat, drain chicken, add to boiling water and cook until just cooked through (8-10 minutes). Drain and set aside.
05   Heat oil in a large saucepan to 180C. Combine buttermilk and milk in a bowl. Whisk eggwhite to soft peaks in a separate bowl, then fold through milk mixture. Combine flours, onion powder, spices, garlic powder and herbs in a separate bowl. Dip chicken in milk mixture, dust with flour mixture, then repeat. Deep-fry in batches, turning occasionally, until golden and hot (5-7 minutes; be careful as hot oil will spit). Drain on absorbent paper. Stuff chicken and coleslaw with buttermilk dressing into soft pull-apart rolls and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.







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