Southern Crumbed Chicken & Apple Slaw Rolls

• Meanwhile, thinly slice apple into sticks. 

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and All-American spice blend.
• Dip chicken thigh into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. 

Little cooks: Help crumb the chicken. Use one hand for the wet ingredients and the other for the dry ingredients. Make sure to wash your hands  well afterwards!

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.
• Cook crumbed chicken in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. 

TIP: Add extra oil if needed so the crumbed chicken doesn’t stick to the pan! 
TIP: Chicken is cooked through when it’s no longer pink inside. 

• Slice brioche hotdog buns in half lengthways. 
• Bake buns directly on a wire oven rack until heated through, 5-7 minutes.
• In a large bowl, combine apple, shredded cabbage mix, a drizzle of white wine vinegar and olive oil and a pinch of salt. 

Little cooks: Take the lead by combining the ingredients for the slaw.