and fennel. If you don’t have a food processor or a slicing attachment, slice the cabbage and fennel very thinly with a knife. Switch to a grating attachment for the food processor and shred the carrots. If you don’t have a food processor, use a manual grater. Chop the dill roughly and mix all the ingredients together in a large bowl. To make the dressing, de-seed the jalapeños and puree them in a food processor. If you don’t have a food processor, you can use a blender or dice them extremely fine. Stir together equal parts aioli and buttermilk, the pureed jalapeños and the black pepper until combined. Set aside. Preheat the oven to 300°F (150°C, or gas mark 2) and fill a large pot with frying oil. Heat the oil to 325°F (163°C) on a deep-fat thermometer. Set a cooling rack over a baking sheet Remove the chicken from the brine and spread out on a parchment-lined baking sheet. Bake the chicken for about 10 minutes. The inside should no longer be pink, but still very moist. While the chicken cools, set up a breading station. Mix the flour, salt, pepper, both fennel seeds, paprika and cornflakes in a large bowl. Crack the eggs into a second bowl, add the water and scramble the eggs. Just before frying, dip each piece of chicken thoroughly in the egg mixture. Generously coat the chicken in the flour mixture. Transfer to another bowl for the finished chicken. Fry the chicken for 1 to 2 minutes, until the crust is golden and crispy and the inside of the chicken is hot. Just before serving, dress the slaw generously. Load the bottom bun with the slaw, add a piece of chicken and then add a little more dressing on top to the make the top bun stick.
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