The Classic

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

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.

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

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

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.

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.

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

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

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.

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.

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.