Serves 10 people | Cooks In 45 mins


  • 2000g Skinned and Boneless Chicken Thighs
  • 1000ml Buttermilk
  • 1500g Flour
  • 90g Chef’s Pass Hot Peri Peri Marinade
  • 20g Garlic Powder
  • 1000g Peri Peri Hot Coleslaw
  • Salt and Pepper to taste

Allergy information

Lactose, Gluten, Eggs

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  1. Mix the flour, Chef’s Pass marinade, salt, garlic powder and cracked black pepper together in a large bowl.
  2. Place the buttermilk in another large bowl.
  3. Dip the chicken thighs first in the flour, then the buttermilk, then the flour again. Set aside in the flour.
  4. Fry the chicken in a fryer @ 180°C for 12-15 minutes until golden and crispy. Check that the chicken is cooked through, it may need some time in the oven to ensure a core temp of 72°C.
  5. Serve with Hot Peri Peri slaw in a round plate or takeaway box.