Crispy chicken sliders with Hawaiian slaw, corn & wedges

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings people

Appliance/Function:

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.

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.

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.

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.

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.

Divide the crispy chicken sliders between plates. Serve the wedges and leftover Hawaiian slaw on the side.