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RECIPE: Tobie Puttock’s Spicy Chicken Sandwich with Slaw

Tobie Puttock
Serves 4


for the coleslaw

½ cup Japanese mayonnaise

1 garlic clove, finely grated

1 tablespoon hot sauce

¼ white cabbage, finely shredded

1 head radicchio, leaves separated and finely shredded

1 bulb fennel, trimmed and finely sliced

Sea salt and freshly cracked pepper

½ cup finely sliced pickles, quarter cup pickle juice


And the rest

Four white brioche buns or burger buns or whatever bread you like

2 chicken breasts (skinless), halved lengthways

2 cups all-purpose flour

good pinch of freshly ground black pepper

good pinch of sea salt

1 cup of buttermilk

oil for frying



For the coleslaw

In a small mixing bowl bring together the mayonnaise, garlic and hot sauce and stir to combine.

In a larger mixing bowl toss together the coleslaw vegetables. Spoon in the mayonnaise and mix thoroughly.


For the Fried Chicken assembly

Gently heat the oil in a deep pot to 175C.

Bring together the flour and a good pinch of salt and pepper together in a mixing bowl. Add the buttermilk into a separate bowl.

Working with one piece of chicken at a time, dredge the chicken in the flour and then shake off any excess. Dip into the buttermilk allowing excess to drip back into the bowl and then dredge again in the flour shaking off any excess. Repeat for the remaining chicken.

Gently lower the chicken into the pre-heated oil and fry until golden in colour and cooked through, about three minutes.

Warm the buns slightly.

To assemble spread the spicy mayonnaise over the warmed bread. Place the chicken on the bottom on each roll topping with the spice coleslaw.


Watch Tobie make these delicious chicken sandwiches below

Tobie Puttock