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
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29 in stock
28 in stock
19 in stock
