Instructions

1. Lay chicken fillets between two sheets of parchment paper, use a heavy rolling pin or heavy pan to bash the thickest part of the fillets to about 2-3 cm thick.
2. Pour buttermilk into a shallow dish and stir in 1 tbsp of the salt. Place chicken in the dish and make sure they’re submerged in buttermilk, you can top up with extra buttermilk if needed. Cover and leave in the fridge to tenderise for 4 – 24 hours.
3. You can make the coleslaw at the same time and leave it in the fridge until needed, simply mix together mayonnaise, vinegar and sriracha sauce with a pinch of salt in a large bowl. Add the shredded cabbage and grated carrot, toss well. Taste for seasoning and add more salt or sriracha if needed.
4. To cook the chicken fillets, fill a large pan with about 3cm of sunflower oil, heat over medium high heat.
5. While oil is heating, whisk together the flour, spices, herbs and 1 tsp of salt in a small bowl then tip out onto a plate.
6. Remove chicken from buttermilk (discard the buttermilk) and dredge the fillets in the flour. Tip: We find you get crispier bits of coating when you turn the fillets over in the flour a few times so that bits of seasoned flour clump up and gathers on the chicken.
7. To check that the oil is hot enough, the surface should have a slight rippling effect, dip a wooden skewer into it, if it starts to bubble on the skewer, it’s ready.
8. Carefully lower two of the chicken fillets into the oil and cook for about 4 minutes on each side, they should be golden brown and cooked through. Leave cooked fillets to drain excess oil on plate with lined with paper towel while you cook the remaining two fillets. Tip: If they are browning too quickly, lower the heat, you can also add another drop of oil to the pan to help cool it quicker.
9. To serve, top the bottom half of bun with lettuce and sliced tomato and optional kimchi, then top with chicken fillet, a good dollop of the sriracha ‘slaw, then the top of the bun.