Recipes
Date posted: 26/03/2018
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.