You’ll Need
For the Chicken
600g chicken thighs, 1 tbsp olive oil, 1 tsp smoked paprika
1 tsp garlic powder, 1 tsp onion powder
1 tsp sea salt, ½ tsp black pepper
Carolina BBQ Sauce
2 tbsp apple cider vinegar, 1 tbsp cider vinegar
1 tbsp yellow mustard, 1 tbsp brown sugar
1 tsp Worcestershire sauce
½ tsp chilli flakes, ½ tsp garlic powder
½ tsp black pepper
Quick Slaw
200g white cabbage, finely shredded
1 carrot, grated
2 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp apple cider vinegar
Pinch of salt
Pinch of black pepper
To Serve
4 soft brioche or potato baps
Optional but dangerous
Dill pickle slices
Crispy onions
Jalapeños
Extra BBQ sauce
Potato salad
Method
Preheat your air fryer to 190°C.
Coat the chicken thighs with the olive oil, smoked paprika, garlic powder, onion powder, sea salt and black
pepper.
Air fry for 18–20 minutes, turning halfway, until fully cooked with lightly charred edges.
While the chicken cooks, whisk together both vinegars, yellow mustard, brown sugar, Worcestershire sauce,
chilli flakes, garlic powder and black pepper.
In a separate bowl, combine the cabbage, grated carrot, mayonnaise, Dijon mustard, apple cider vinegar, salt
and black pepper to make the slaw.
Rest the cooked chicken for 3 minutes, then shred it using two forks.
Pour the Carolina BBQ sauce over the shredded chicken and toss until every strand is coated.
Warm the baps in the air fryer for 2 minutes.
Fill each bap with a generous layer of pulled chicken, then pile the crunchy slaw on top.
Finish with pickles, crispy onions or jalapeños if using.
Serve immediately while the chicken is hot and the slaw is cold and crisp.