- 2 tbsp sweet paprika
- 1 tbsp fennel seeds, crushed
- 6 x 125g chicken thigh fillets, trimmed
- 2 cups buttermilk
- 2 cups plain flour
- 1 tbsp baking powder
- 2 tsp sea salt flakes + extra to serve
- ½ tsp cracked black pepper
- ½ cup Kewpie mayonnaise
- ½ finely shredded white cabbage
- 6 sesame brioche slider buns, tops slice
- Vegetable oil, for deep frying
- 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.
