Fried Chicken Croissant Sandwiches
Ingredients:
Fried chicken tenders:
1 cup buttermilk
¼ cup Supreme Hot & Spicy Chicken Fry Mix
6 chicken tenders
1 ½ cup Supreme Hot & Spicy Chicken Fry Mix
Oil to deep fry
.
Cabbage slaw:
1 cup red cabbage- finely sliced
1 medium onion- finely sliced
¼ cup chopped coriander
1 red chilli, sliced
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey
½ tsp Supreme Coarse Black Pepper
1 tsp salt
.
6 small croissants- sliced and lightly toasted
Sriracha mayo
Lettuce leaves
Method:
Marinate the tenders: Add buttermilk and ¼ cup chicken fry mix into a bowl and whisk until well combined. Add the chicken tenders and mix well to coat evenly. Cover and marinate in the fridge for 2 hours or overnight.
Coat the tenders: add chicken fry mix into a shallow dish. Take the tenders and allow excess marinade to drip off then press into the chicken fry mix to coat evenly. Shake off the excess and set aside for 10 minutes.
Fry the tenders: Heat enough oil to deep fry over medium-high heat. Gently place the tenders into the hot oil. Fry until cooked through and golden on both sides. Drain the chicken on a cooling rack. Repeat with remaining chicken tenders.
Make the cabbage slaw: add oil, apple cider vinegar, honey, coarse black pepper and salt into a bowl. Mix together and set aside.Add cabbage, onions, coriander and chillies into a bowl. Pour the dressing on top and mix together to combine.
Assemble the croissant sandwiches: spread sriracha mayo on both sides of the croissant. Place lettuce leaf on the bottom then a chicken tender. Finally add cabbage slaw then fold the top over. Repeat with remaining croissants and serve immediately.
