Equipment
- 1 Oven tray
- Baking paper
- 1 Medium bowl
- 1 Shallow bowl
- 1 Large deep frypan
Ingredients
Marinate chicken
- ½ cup / 125 g Greek yoghurt
- 1 egg
- 500 g chicken thighs skinless, boneless
Wedges
- 600 g potatoes
- 1 tbsp / 15 ml olive oil
- 1 tsp Southern style seasoning
Cook chicken
- ½ cup / 104 g flour or gluten-free flour
- ¼ cup / 52 g cornflour
- 2 tbsp Southern style seasoning
- ¼ cup / 60 ml olive oil
Slaw
- 227 g pineapple canned chunks in juice
- 400 g corn kernels
- 2 cups / 240 g slaw mix
- 2 tbsp / 30 g mayonnaise
To finish
- 8 slider buns or gluten-free buns
- 2 tbsp / 30 g aioli
Instructions
Before you start
- Preheat oven to 220 °C or 200 °C fan bake. Line an oven tray with baking paper.
Marinate chicken
- In a medium-sized bowl combine ½ cup Greek yoghurt, 1 egg and a pinch of salt. Slice any thicker chicken thighs in half horizontally, if needed. Add the chicken and turn to coat. Set aside to marinade.
Cook wedges
- Cut 600 g potatoes in half lengthwise, then slice them into wedges. Place potatoes on the prepared oven tray and drizzle with 1 tbsp olive oil and sprinkle over 1 tsp Southern style seasoning. Toss to combine and spread out in a single layer. Bake for 20-25 minutes, until golden and crispy. Turning once halfway.
Cook chicken
- Combine ½ cup flour, ¼ cup cornflour and 2 tbsp Southern style seasoning seasoning in a shallow bowl. Drizzle over 2 tbsp of the marinade, then use your fingers to mix through to form lumps. Heat ¼ cup olive oil in a large deep frypan on medium-high heat. Pick up a piece of chicken, let excess marinade drip off, then press to coat in the flour mixture. Shake off excess, then fry for 2-3 minutes on each side, until golden and cooked through. Repeat the process until all the chicken is cooked. Set aside on a paper towel to drain.
Make slaw
- Drain 227 g pineapple, reserving the juice. Drain and rinse 400 g corn kernels. In a large bowl, toss to combine the pineapple, corn kernels, 2 cups slaw mix, 2 tbsp mayonnaise and a splash of the reserved pineapple juice.
To finish
- Cut the 8 slider buns in half. Slice the chicken into slider bun-sized pieces. Top the base of the sliders with the Hawaiian slaw, chicken, a dollop of aioli and the slider bun top.
To serve
- Divide the crispy chicken sliders between plates. Serve the wedges and leftover Hawaiian slaw on the side.
Nutrition
Calories: 859kcal | Carbohydrates: 102g | Protein: 42g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 1378mg | Potassium: 1233mg | Fiber: 8g | Sugar: 19g | Calcium: 144mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our