CRISPY CHICKEN BURGER WITH SESAME GINGER SLAW

It's probably the crispiest chicken burger I've ever had in my life and the slaw is definitely the finest I've enjoyed for some time. I used a top secret recipe of up to several herbs and spices which are much better than what that white haired OAP from KFC came up with. Serve with oven chips. Honestly this is a bit of noble effort and you deserve to not have to fanny about with chips.

Between 4.5 and 24.5 Hours

Ingredients

(To Serve 4)

FOR THE WET BIT

‍4 Boneless Chicken Thighs
300ml Buttermilk
50ml Pickle Juice
2 Tablespoons Hot Sauce (I use Frank's)
Tablespoon Garlic Powder
A Few Cracks of Black Pepper
Teaspoon of MSG
Tablespoon Sesame Oil
Teaspoon Chilli Flakes

FOR THE SLAW

Quarter of A Red Cabbage
2 Carrots
4 Spring Onions
A Handful of Coriander
Pinch of Salt
Tablespoon Sesame Oil
Juice of Half A Lemon
Tablespoon Rice Wine Vinegar
A Teaspoon of Ginger Paste

FOR THE FRYING BIT

250g Cornflour
Tablespoon Garlic Powder
A Few Cracks of Black Pepper
1 and a 1/2 Teaspoons Cayenne Pepper
Tablespoon Onion Powder
Teaspoon Cumin
Tablespoon Paprika
Teaspoon Hot Chilli Powder
Tablespoon Dry Thyme
Tablespoon Dry Oregano
Teaspoon Mustard Powder
Good Pinch Of Salt
1 Litre of Rapeseed Oil

4 Tablespoons of Mayo
2 Teaspoons Hot Sauce
4 Brioche Buns

Ingredients

Instructions

It is time to get that chicken into some wet. You want the boneless thigh fillets and you want them in a bowl. Cover them in all your wet bits. Give a large mix about, then leave them in a covered bowl in the fridge for up to 24 hours but you can get away with 4. This will help make the chicken soft and tangy and make sure that the dredge sticks to it when its frying time. This is a good thing. It can only be a good thing.
It has been a lot of time now. The chicken is ready to go. First we need to get our slaw ready. Use a box grater to grate your cabbage and carrots. Slap these into a bowl. Finely chop some spring onions and your coriander and add these into your slaw mix. Add your lemon juice and rice wine vinegar, a pinch of salt, the sesame oil and just a teaspoon of ginger paste. Mix that all together and set aside. This slaw proper bangs. I hope you're ready.
Maybe slice your brioche buns in half and spread a teaspoon of mayo over each of them in preparation for toasting. Get your spicy mayo ready by mixing about 3 tablespoons of mayo with 2 teaspoons of hot sauce. Set these bits aside and get a heavy bottomed pan full of oil. Not actually full though, there needs to be about two inches of space between the top of the pan and the oil. Get this over a medium heat.
As your oil gets to a good temperature you can dredge your chicken bits. Get that out of the fridge and pop on the side. Get a large flat-ish container (a small oven tray would work well) and add all of your dry ingredients. Cornflour is used instead of normal flour to get things extra crispy, but it is extra messy so bare that in mind. Mix the flour with your black pepper, garlic powder, cayenne, onion powder, cumin, paprika, chilli powder, thyme, oregano, mustard powder and salt. This will make your chicken taste so good. Get each wet chicken bit nice and flat and coat evenly in the flavoured flour before placing on a plate. When you've done all four bits, get them back in the remaining flour one by one to make sure they are fully covered. Your oil should be nice and hot but check by sprinkling in a bit of flour. If that bubbles away then it is ready. If not, try turning it up a bit for a while. Don't go too hot though.
Fry them one by one, overcrowding the pan of oil is just not worth it as it fucks up the temperature and makes things rubbish. Each one needs about 2-3 minutes on each side before being placed on a wire rack. These can wait in the oven on a low heat but will continue cooking anyway so its not completely necessary. When you've fried all your bits and they're ready to go, you can get your mayo buttered brioche buns onto a frying pan on a medium-high heat to toast them for about a minute.
Plate up with spicy mayo on the bottom bun, then chicken, then slaw, then more mayo on the top bun. Enjoy with some fries or something. It's a big sandwich you probably don't need them really but it's always nice to have potato business going on.