Ingredient

• 2 tbsp sweet paprika
  
• 1 tbsp fennel seeds
  
• Chicken thigh fillets
  
• 2 cups buttermilk
  
• 2 cups plain flour
  
• 1 tbsp baking powder
  
• 2 tsp salt
  
• 1/2 pepper

Method

1. Mix paprika, fennel seeds and buttermilk together.
   
2. Toss chicken in mixture till coated.
   
3. Refrigerate for 30 minutes.
   
4. Heat deep fryer or oil to 180c.
   
5. Combine salt, flour, baking powder and pepper on a large tray.
   
6. Remove chicken from mixture, dripping any excess off, coat in the flour.
   
7. Deep fry chicken in batches for 5-6 minutes or until golden and crisp.
   
8. Sprinkle additional flake on top after fried.