First start by marinating the chicken in the buttermilk and lemon juice. Best to leave covered in the fridge overnight or minimum of 2hours.
Next make the slaw. Mix everything in a good large bowl and season with the salt and pepper. Cover and keep in the fridge until serving.
Make the flour mixture by mixing in a large bowl the cayenne, smoked paprika and flour. Season heavily with sea salt and cracked black pepper.
Heat a large pan or deep fat fryer to 160oC with the Sunflower oil. Dip the chicken from the buttermilk into the flour mixture. For an extra crispy result double dip, so back into the buttermilk and then back into the flour mixture again.
Place the chicken into the hot oil until crispy and golden. Now drain onto a tray with some kitchen paper and then finish in the oven at180oC for 10-15mins until fully cooked through. Season with a little sea salt and serve it all up with the slaw.
