Gavin from Another Food Blogger has wowed us again with another delicious pairing, this time for our Scarlet Ladybird Rosé. 

Ditch the diet and give these delicious fried chicken sliders a try, 

Fried Chicken Sliders & Pineapple Slaw

Serves 2 people

Prep = 20 minutes Marinade = 1 hour+ Cook = 10 minutes

Ingredients

3 x boneless chicken thighs

200ml buttermilk

1 tbsp sriracha

1 tbsp garlic powder

1 cup flour

6 x slider buns

Canola oil

Slaw

1 x carrot

1 handful coriander

1 spring onion

60g pineapple

1 cup red cabbage

1 tbsp lime juice

1 tbsp rice vinegar

Sauce

1-2 tbsp sriracha

2 tbsp lime juice

6 tbsp aioli/mayo

Method

Chicken

1. Cut the chicken thighs in half

2. Mix buttermilk, sriracha & garlic powder together and place chicken in marinade for 1 hour – 24 hours

3. Once marinated, dip the chicken in flour and cover all over

4. Deep fry in canola oil @ 170c for 4-5 minutes or until golden *see tips*

Slaw

1. Slice all vegetables and pineapple into thin matchstick sized pieces and toss together *see tips*

2. Before serving toss in lime juice & rice vinegar

Sauce

1. Mix all ingredients together and store in the fridge until ready to use 

Essential toolsChef knives

• Chopping board
• Measuring/weighing utensils
• Mixing bowl x 4
• Large saucepan/high sided frying pan
• Wire rack

Tips & tricks

• The buttermilk helps to tenderize the chicken so my advice is to do this part in the morning and have delicious tender chicken for dinner in minutes!
• You can make the slaw ingredients in advance, just don’t toss it together with the pineapple or lime/vinegar until serving so they stay fresh and crisp
• When cooking the fried chicken, don’t crowd the pan as the temperature will drop too much and your batter won’t get crisp enough. I usually do 3 pieces at a time and leave the 3 cooked to rest on a wire rack before serving
• You can keep the thighs whole and serve it as a fried chicken sandwich too