1/2 cup Slaw mix
1 fl oz Lemon Vinaigrette (KE2956-2)
1 Chicken thighs
1 fl oz Pickle juice
1 oz Buttermilk
1/2 cup Seasoned flour
1 Brioche roll
4 fl oz serrano chili aioli
3 slices Bread & Butter Pickles
6 oz Tater tots, cooked
2. Marinate chicken thigh overnight in pickle juice.
3. Remove and dip in buttermilk. Remove from buttermilk and coat with seasoned flour.
4. Deep fry at 350°F until minimum internal temperature of 165°F.
5. Toast roll and brush both sides with serrano chili aioli.
6. Place chicken on top, then slaw and pickles.
7. Serve with tater tots drizzled with Korean Hot Sauce with Garlic and Gochujang (KG3264HG).
serrano chili aioli
1. Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.