Turano Gourmet Brioche Rolls

For the Fried Chicken:
1 tbsp. salt
250 mil cider vinegar
4 boneless skinless chicken thighs
250 ml. buttermilk
210 g. self-raising flour
Vegetable oil

For the Slaw:
1/4 large white cabbage thinly sliced (can use red cabbage also)
1/2 red onion thinly sliced
1 tsp. finely chopped cilantro
1 red chilli
3 tbsp. cider vinegar
Juice of half a lime
Salt and pepper

For the Sriracha Mayo
115 ml mayonnaise
1 tbsp. sriracha sauce
1 clove garlic, crushed

Mix the water, salt and vinegar in a large bowl. Place the chicken in the bowl and cover with plastic wrap. Place in the fridge for at least 2 hours, or preferably overnight.
To make the slaw, place all the ingredients in a large bowl with a generous punch of both salt and pepper. Cover and chill until ready to use.
To make the sriracha mayo, place all the ingredients in a bowl and mix thoroughly. Cover and refrigerate until ready to use.
When you’re ready to fry the chicken, remove it from the bowl and pat dry. Place the buttermilk in a bowl and the flour in a separate bowl. Add a tablespoon of pepper to the flour and stir in. Add three tablespoons of buttermilk to the flour and mix it in with your fingertips, so that clumps of the flour form.
Heat the oil in a saucepan. Place the chicken thighs in to the buttermilk. Take each piece of chicken out of the buttermilk and allow the excess to drip off. Place the pieces in to the flour one at a time and make sure they’re coated in a thick layer of flour.
Once the oil has reached the right temperature and heated, carefully place the chicken pieces in the oil. Make sure the oil stays between 300 and 350 degrees. Cook for about 2 minutes on the first side, until it’s really brown and crisp. Flip on the other side and cook for another 2-3 minutes, until the chicken is cooked through. Remove the chicken and place on a paper towel covered plate to soak up the excess oil. Sprinkle some salt over the chicken.
Assemble the sandwiches by spreading some of the mayo on the bottom bun. Top with a piece of chicken, followed by some slaw, some more mayo, and the top bun. Enjoy!