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Fried chicken and coleslaw rolls

You'll need

70 gm fine sea salt 8 chicken thigh fillets For deep-frying: vegetable oil 500 ml (2 cups) buttermilk 300 ml milk 4 eggwhites 350 gm plain flour 50 gm rice flour 2 tsp each onion powder and sweet paprika 1 tsp each finely ground white pepper, garlic powder, finely ground dried thyme and dried oregano ½ tsp cayenne pepper   Coleslaw with buttermilk dressing 400 gm white cabbage (about ½), diced 2-4 golden shallots, to taste, finely chopped 100 ml buttermilk 100 gm (⅓ cup) good-quality mayonnaise Juice of ½ lemon Large pinch of caster sugar ¼ cup (about 1 bunch) chopped chives ½ cup each torn flat-leaf parsley and dill   Soft pull-apart rolls 185 ml milk, plus extra for brushing 30 gm butter 450 gm plain flour, plus extra for dusting 15 gm caster sugar 10 gm (about 1½ sachets) dried yeast 1½ tbsp olive oil, plus extra for greasing


  • 01
  • Bring salt and 2 litres water to the simmer in a large saucepan over high heat, stirring to dissolve. Cool completely, add chicken and refrigerate to brine (overnight).
  • 02
  • For coleslaw with buttermilk dressing, combine ingredients (except herbs) in a non-reactive container, season to taste and refrigerate for flavours to develop (overnight). Add herbs just before serving.
  • 03
  • For soft pull-apart rolls, combine milk and butter in a saucepan over low heat and stir occasionally until melted (5 minutes). Remove from heat, add 135ml water and set aside to cool to lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl. Add milk mixture and mix until smooth, then turn out onto a lightly floured surface and knead until smooth, adding more flour as necessary to form a very soft dough. Transfer to an oiled bowl, cover with a damp tea towel and set aside until doubled in size (40 minutes). Knock back dough, knead until smooth, divide into eight and roll into balls. Place in a lightly oiled 22cm-diameter cake tin, leaving space between each to expand, cover with a damp tea towel and set aside until doubled in size (30-40 minutes). Preheat oven to 180C. Brush rolls with milk, dust with flour, then transfer to oven and bake, rotating tin occasionally, until cooked through and golden (20-30 minutes). Remove from oven and stand for 5 minutes, then remove from tin and cool completely on a wire rack.
  • 04
  • Bring a large saucepan of water to the boil over medium-high heat, drain chicken, add to boiling water and cook until just cooked through (8-10 minutes). Drain and set aside.
  • 05
  • Heat oil in a large saucepan to 180C. Combine buttermilk and milk in a bowl. Whisk eggwhite to soft peaks in a separate bowl, then fold through milk mixture. Combine flours, onion powder, spices, garlic powder and herbs in a separate bowl. Dip chicken in milk mixture, dust with flour mixture, then repeat. Deep-fry in batches, turning occasionally, until golden and hot (5-7 minutes; be careful as hot oil will spit). Drain on absorbent paper. Stuff chicken and coleslaw with buttermilk dressing into soft pull-apart rolls and serve.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Aussie chardonnay.

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