Ingredients
- Paragon hot 'N' spicy crispy battered chicken fillets 4
- Everyday Favourites Mk4 sandwich baps 4
- Everyday Favourites unsalted butter, room temperature 2 tbsps
- Spicy mayo and slaw:
- Garlic clove, finely grated 1
- Everyday Favourites mayonnaise 1/2 cup
- Franks red hot cayenne pepper sauce 1 tbsp
- Small red onion, thinly sliced 1/2
- Jalapeño, thinly sliced 1
- Thinly sliced cabbage 4 cups
- Pickle slices 1/2 cup
- Pickle juice 1/4 cup
Method
- Place spicy chicken fillets on a baking tray in a pre-heated oven at 200°C, Gas Mark 6 and cook for 20-22 minutes. Turn halfway through cooking. Alternatively fry in hot oil at 180°C for approximately 6 minutes, drain well before serving.
- Spicy mayo: mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
- Jalapeño slaw: toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
- Toasted rolls: spread cut sides of rolls with butter. Cook rolls buttered side down on a medium heat griddle until browned and crisp, about 1 minute.
- Build: spread each side of the toasted rolls with spicy mayo. Add the spicy chicken fillet and top with jalapeño slaw.
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