Serves: 1 people
INGREDIENTS
HOT HONEY SAUCE
- 1 Cup of the hot frying oil
- 1/2 cup crushed red chilli flakes
- 1.5 tbsp sesame seeds
- 3 cloves minced garlic
- 2 tsp Murray River Salt Flakes
- 2 tbsp Hot Honey
- 200g Plain Greek Yoghurt (allow to cool and then mix in the yoghurt).
FLOUR MIX
- 1.5 cup plain flour
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Murray River Salt Flakes
METHOD
- For the wet batter combine 3 whole eggs and 1/2 cup milk in to a bowl and mix.
- For the seasoned flour mix combine the ingredients at the bottom of the recipe in a separate bowl.
- Lay the boneless chicken thighs flat and season both sides lightly.
- Dredge the chicken thighs in to the wet batter and then in to the seasoned flour.
- Do the same step again to create a nice thick crumb.
- Once the chicken thighs are crumbed place them individually in to hot frying oil and fry for 4 minutes on both sides.
- Remove and allow to drain on a wire rack.
- Create the Hot Honey Sauce using the ingredients at the bottom of this recipe.
- To build the Hot Chicken Sandwich start with sauce on the heel of the toasted bun, then fried chicken, pickles, more sauce, fried chicken and lastly finely chopped purple cabbage.
- Close the lid and eat straight away