200 mlbuttermilk, well-shaken1½ tbsphot sauce, plus extra to serve1garlic clove, finely chopped6skinless chicken thigh fillets1½ tbspolive oil8 sliceswhite sourdough bread, butteredTo serve:mayonnaiseColeslaw200 gmcabbage, thinly shaved on a mandolin1carrot, cut into julienne3spring onions, thinly sliced½ cup eachcoarsely chopped mint and coriander100 mlwell-shaken buttermilk1½ tbspextra-virgin olive oilJuiceof ½ lime, or to taste½garlic clove, finely chopped
Preheat oven to 180C. Combine buttermilk, hot sauce and garlic in a bowl, season to taste, add chicken and turn to coat, then cover and set aside to marinate for 15 minutes.
Meanwhile, for coleslaw, combine cabbage, carrot, spring onion and herbs in a bowl. Shake buttermilk, oil, lime juice and garlic in a jar to combine, season to taste, drizzle over cabbage mixture and toss to combine.
Heat oil in a large frying pan over medium-high heat. Drain chicken from marinade, pat dry with paper towels, add to pan and cook, turning once, until browned (2-3 minutes each side). Transfer to oven to finish cooking (5 minutes), then thickly slice. Spread half the bread slices with mayonnaise, top with chicken, then coleslaw and sandwich with remaining bread slices. Serve with extra hot sauce.