[Ingredients]
1 1/2tbsp fennel seeds - crushed
1tbsp caraway seeds - crushed
1/4 cup sweet paprika
2tbsp dijon mustard
1 cup/250ml malt vinegar
1/4 cup sea salt flakes
1tsp cracked black pepper
2 cups/500ml buttermilk
2kg chicken portions
3 cups/450g plain flour
2tbsp baking powder
Cooking oil for deep-frying
[Steps]
Place fennel, caraway and paprika in a small bowl and mix well.
Brine: Place mustard, vinegar, 2tbsp salt, pepper and 2tbsp fennel mix in a small saucepan over high heat. Stir well and bring to boil.
Place mustard mixture and buttermilk in a large mixing bowl and mix well.
Add in chicken and toss well. Chill for 30mins.
Place flour and baking powder in a bowl and mix well. Divide between 2 large ziplocs.
Place chicken, shaking off excess liquid, into the ziplocs. Seal and shake to coat.
Deep-fry chicken at 180degC for 6-8mins or until cooked thru. Drain on paper towels.
Mix remaining salt and fennel mix together. Sprinkle over chicken.