INGREDIENTS
8
chicken thigh cutlets, skin on
150 g
Cabbage, purple
1
Cabbage, whole leaves
2 tbsp
Garlic granules, dried
1 tbsp
Onion flakes, dried
1
Zucchini
2 tbsp
Hot sauce
1/4 cup
Mayonnaise
1 tbsp
Wholegrain mustard
1 cup
Quinoa, cooked
1 tbsp
Paprika, smoked
1 cup
Plain flour
1 tbsp
Rapadura sugar
1
Salt and pepper
2 tsp
Sea salt flakes
1
Oil
2 cups
Buttermilk