for the fried chicken

For the buttermilk marinade

• 2 cups buttermilk
• 1 tsp salt
• ½ tsp cracked black pepper
• 3 garlic cloves roughly chopped
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• 6 boneless, skin-on chicken breasts

For the flour dredge

• 3 cups flour
• 1 tsp salt
• ½ tsp cracked black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried thyme
• 1 tsp ground coriander
• ½ tsp celery salt
• 2 tsp garlic powder

for the coleslaw

• 3 cups shredded cabbage I used red
• 2 carrots grated
• 2 tablespoons mayonnaise I used Hellman's
• 2 tablespoons sour cream
• Juice of 1/2 lemon
• salt to taste

to serve

• buttered brioche rolls