Fried Chicken in a Bun
By chef Gulasch
A crispy fried chicken thigh forms the heart of this sandwich, which is complemented by fresh coleslaw and a spicy oil, adding extra kick to every bite. Ideal for lovers of the contrast between juicy meat and refreshing salad.
- 20 min
- total
- Medium
- level
9 min prep · 11 min cook
What you will need
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Boneless Chicken Thighs 1 pcs -
Burger Buns 1 pcs -
Coleslaw 50 g -
Pickles 1 pcs
-
Plain Flour 40 g -
Starch 20 g -
Vegetable oil 50 ml -
Ground Paprika 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍗✨
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Optional: Debone the chicken. Optional: If you have bone-in chicken thighs, debone them (you can save the bones for stock), otherwise skip this step
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Coat the chicken. Drizzle the chicken thigh with a little water, season with salt, mix the flour with the starch, add a tablespoon of water, create small clumps, and coat the thigh in this mixture
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Fry the chicken. Fry the chicken in a deeper layer of oil over medium heat for about 5 minutes submerged, or fry on both sides for about 5 minutes until golden brown
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Prepare the paprika oil. Heat a little oil in a saucepan, add the paprika and salt, and let it simmer gently for about 1 minute, then set aside
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Slice the cucumbers. Slice the cucumbers
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Remove the chicken and let it drain. Remove the chicken from the oil, let it drain, and pour the prepared paprika oil over it
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Toast the bun. Toast the bun in a pan over medium heat for about 1-2 minutes until golden brown
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Assemble and serve. Arrange the coleslaw, fried chicken, and cucumbers on the bun, and optionally add mayonnaise 🍗🍽️✨
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