Date posted: 26/03/2018

Hot ‘n’ spicy crispy chicken sandwich with jalapeño slaw and spicy mayo

  • Serves 4
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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


  1. 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.
  2. Spicy mayo: mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
  3. Jalapeño slaw: toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
  4. 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.
  5. 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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