Crunchy Mother Clucker Recipe

Season and brown

Pat chicken thighs dry and season both sides with salt, pepper, smoked paprika and cumin. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly browned (they do not need to be cooked through).

Braise

Transfer seared thighs to a medium pot or keep in the skillet. Add smashed garlic, 400 ml chicken broth and 1 tablespoon apple cider vinegar. Bring to a gentle simmer, cover, and cook over low heat for 20–25 minutes until chicken is tender and pulls apart easily. Alternatively, cook in a 350°F (175°C) oven covered for 25 minutes.

Shred and finish

Remove chicken from liquid, reserve 1/4 cup of cooking liquid. Using two forks, shred the thighs into bite-sized pulled chicken. Return shredded chicken to the pot or skillet with reserved liquid and simmer 2–3 minutes to absorb flavor. Taste and adjust salt. Keep warm until assembly.

In a mixing bowl combine mayonnaise, whole grain mustard, honey, apple cider vinegar, salt and pepper. Whisk until smooth.

Add shredded cabbage, grated carrot and chopped parsley. Toss thoroughly to coat. Taste and adjust seasoning — add an extra teaspoon of honey for sweetness or a pinch more salt if needed. Refrigerate until ready; slaw can be made up to 2 hours ahead to let flavors meld.

In a small skillet melt 1 tablespoon butter over medium heat. Add panko breadcrumbs, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Toast, stirring frequently, until golden brown and crisp, about 3–5 minutes. Transfer to a plate to cool — they will crisp further as they cool.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 teaspoon lime juice, 1/2 grated garlic clove and 1/4 teaspoon salt. Stir until smooth and taste — add more chipotle for heat or more lime for brightness. Refrigerate until assembly.

Toast the brioche buns: spread softened butter on cut sides and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Spread a generous tablespoon of chipotle aioli on both top and bottom bun halves. Pile 3–4 ounces (about 80–100 g) of pulled chicken onto the bottom bun.

Top the chicken with a heaping 1/3–1/2 cup mustard honey slaw, then sprinkle 1–2 tablespoons of the crunchy panko bits over the slaw for texture.

Garnish with fresh cilantro leaves if using, press the top bun down and serve immediately with lemon or lime wedges on the side.

Leftovers: keep chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently with a splash of reserved cooking liquid to keep it moist.