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The Classic

Chef Mike O'Connell's "The Classic"
PREP TIME
2h 10 min
YIELDS
4 servings

Move out of the way regular hens, this Magic Bird Fried Chicken Sandwich Classic rules the roost.

Courtesy of Magic Bird Fried Chicken in Winnipeg, Manitoba.

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Ingredients

Slaw

2
cups (450 mL) red cabbage, thinly sliced
¼
cup (59 mL) white sugar
1
tbsp (15 mL) salt
¼
cup (59 mL) carrot, grated
¼
cup (59 mL) red onion, pickled

Slaw Dressing

3
egg yolks
1
tsp (5 mL) Dijon mustard
3
cloves garlic
½
tsp (2 mL) fresh cracked black pepper
¼
cup (59 mL) buttermilk
¼
cup (59 mL) white sugar
2
cups (450 mL) canola oil

Chicken Dredge

2
cups (450 mL) pastry flour
½
cup (118 mL) corn starch
¼
cup (59 mL) tapioca starch
3
tbsp (45 mL) smoked paprika
2
tbsp (30 mL) ground cumin
3
tbsp (45 mL) rubbed basil, dry
3
tbsp (45 mL) thyme, dry
2
tsp (10 mL) celery salt
2
tbsp (30 mL) salt and pepper

Magic Bird Fried Chicken Classic and Assembly

Reserved chicken dredge
2
cups (450 mL) buttermilk
4
boneless skin-on chicken thighs
4
soft buns
Slaw with dressing, reserved
12
slice good quality bread and butter pickles
4
tbsp (60 mL) sweet chili sauce
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Directions

Step 1

With a mandolin slicer, thinly shred red cabbage into a strainer.

Step 2

Toss cabbage and combine with ¼ cup (59 mL) of sugar and 1 Tbsp (15 mL) of salt. Let sit for 2 hours allowing the excess moisture to leech out of the cabbage.

Step 3

Once the cabbage has sat, rinse off the excess sugar and salt and place marinated cabbage in a bowl.

Step 4

Add the grated carrot and pickled red onions to the cabbage. Set aside.

Step 5

For the slaw dressing, add an egg yolk, Dijon, garlic, pepper, ¼ cup buttermilk and remaining sugar to a food processor and turn on high.

Step 6

Slowly add the canola oil to the food processor. Once all the oil has been depleted, pour dressing over the slaw mix then toss to incorporate. Refrigerate until ready to serve.

Step 7

In a bowl combine pastry flour, corn starch, tapioca starch, smoked paprika, cumin, basil, thyme and remaining salt and pepper.

Step 8

Preheat your deep fryer to 350°F (180 C).

Step 9

Have 2 bowls set up – one with the chicken dredge and the other with the remaining buttermilk. Toss chicken thighs first in the dredge mix making sure they are fully coated then toss thighs in the buttermilk. Toss for a second time in the chicken dredge then set aside.

Step 10

Gently place the dredged thighs into the fryer and cook until they reach an internal temperature of 165°F (74°C) which takes approximately 7-10 minutes depending on the size and thickness of the thighs. Once fully cooked, remove from fryer and place on a wire rack to cool.

Step 11

Take the bottom bun and coat with 1 Tbsp (15 mL) sweet chili sauce per bun then place thighs on top of that, then add pickles and slaw, and finally place the top bun on and serve.

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