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
– 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
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
