Place the paprika and fennel seeds in a large bowl and mix to combine. Add the chicken and toss to coat. Add the buttermilk, mix to combine and refrigerate for 30 minutes.
Fill a large saucepan two-thirds full with oil and place over medium heat until the temperature reaches 180°C on a deep-frying thermometer. While the oil is heating, place the flour, baking powder, salt and pepper on a large tray and toss to combine.
Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Place on the tray with the flour mixture and toss to coat evenly.
Deep-fry the chicken, in batches, for 5–6 minutes or until crisp, golden and cooked through. Drain on a paper towel and keep warm. Sprinkle with extra salt to serve.
Dress cabbage with mayonnaise, and assemble sliders.
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