Photography by: Sam Wilkinson
Recipe by Clement Pedro
Preparation: 10 minutes
Nkhuku sliders with pickles and sriracha mayo
2kg chicken thighs, boneless
2T garlic salt
2t cayenne pepper
2T chicken seasoning
Salt and freshly ground black pepper to taste
1 cup Amasi (or buttermilk)
2 cups cake flour
Oil for frying
1 kg Prepared bread dough
Sweet and sour pickles
1 cup good quality mayonnaise
1/4 cup Sriracha
Divide the dough into equal sized balls before placing in a greased large muffin tray, allow to rise for 30 minutes before placing in the oven to bake for 35-45 minutes or until the breads are golden on the outside and cooked inside.
Add the chicken to a mixing bowl along with the garlic salt, cayenne pepper, chicken seasoning as well as the salt and pepper.
Rub the spices into the chicken before adding the Amasi and stirring to coat well.
Allow it to rest in the Amasi for 15 minutes before adding the flour directly to the chicken. Use your hands to combine the mixture forming a thick coating on the chicken. (It will get messy) allow it to rest for 30 minutes, this will ensure the crust doesn't break off as the chicken fries.
Heat the oil for deep frying. Carefully add the chicken pieces to the oil and cook for about 10 minutes a side or until the outside is golden brown and the chicken is cooked inside.
Cut open the breads and add a few pickle slices, top with the chicken before adding a spoonful of the Sriracha mayo, which is simply the mayo and sriracha mixed. Finally add the top part of the bun and secure with a skewer.