2 cups plain flour
1 Tbsp salt
1 Tbsp pepper
1 cup buttermilk
3 chicken thighs (skinless and boneless) cut in half
Vegetable oil for frying
6 brioche slider buns, halved and toasted
6 Tsp mayonnaise
1 Tsp capers finely chopped
6 slices of Brie cheese
1 ½ cups of slaw
Mix flour, salt and pepper.
Coat each piece of chicken in flour mixture. Dip into the butter milk allowing excess to drip back into bowl before dipping back into the flour mix, shaking off excess.
Using either a large deep frying pan or deep fryer heated to 180 degrees Celsius, fry chicken until golden brown and cooked through. About 5 mins.
Drain on paper towel.
Mix mayonnaise with capers and 1 tsp lemon juice.
Layer each slider bun with 1 Tsp of caper mayonnaise, brie, chicken and slaw that has been tossed with remaining lemon juice.