Rosie & Jax

When Jax and Rosie told me what they plan to make for WDTD – Buttermilk Fried Chicken Slider with Kimchi-slaw, I knew straight away these mini bundle of deliciousness would be so fun to photograph (and super tasty). This post is a testimony to their team effort delicious creation – from Rose’s crispy buttery soft bun combined with Jacquelyn’s succulent and spicy fried chicken, topped with a beautiful kick of kimchi slaw. This dish is the ultimate party pleaser and I highly recommend you all try to make it at home.



Jacquelyn: A lot of the dishes we’ve been enjoying at home recently have been inspired by local trends popping up in and around Sydney. The slider obsession kickstarted with a Calamari slider recipe borrowed from work and then soon morphed into Rosie experimenting with brioche bread because it was hard to come by at local bakeries. The kimchi coleslaw was a fun addition inspired by Rosie’s mum who still insists kimchi complements any western dish.


The preparation of the bun dough takes about 4 hours, so make sure to prepare this well in advance


Marinate the chicken pieces in the buttermilk mix for at least 4 hours or overnight


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Be sure to fully assemble the sliders before devouring it - very hard to do but the wait is worth it!

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  • Who: Jacquelyn Marker
  • Home is: St Peters
  • Family origin: Australia
  • I can’t live without: Hot showers
  • Occupation: TV Producer
  • Dream Job: Engineer/Inventor
  • Currently I am obsessed with: Dumplings
  • Childhood taste: Vinegar
  • I will always have in my pantry: Garlic
  • I learnt to cook from: My mum and the internet
  • Currently I’m listening to: Camera Obscura, Desire Lines
  • One day I must visit: Japan
  • Go to meal: Tomato, cheese and avocado on bread
  • I am really good at: Pictionary
  • The unforgettable meal: Cape Lodge tasting menu. Marron!!
  • My piece of Sydney: The Inner West
  • Guilty Pleasure: Chicago deep dish pizza
  • Who does the dishes: Whoever feels like it or whoever doesn’t cook

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  • Who: Rose Kang
  • Home is: St Peters
  • Family origin: South Korean
  • I can’t live without: Being outdoors
  • Occupation: Shooter/Editor
  • Dream Job: To work on a David Attenborough production
  • Currently I am obsessed with: Tahini
  • Childhood taste: Almond cookies that my mum used to bake, homemade onigiri
  • I will always have in my pantry: Tahini
  • I learnt to cook from: Cooking disasters and recipes
  • Currently I’m listening to: Bill Callahan – Dream River
  • One day I must visit: Berlin
  • Go to meal: Brinner – eggs on toast with tomatoes, parsley or coriander with olive oil (and recently sesame seeds)
  • I am really good at: Packing cars
  • The unforgettable meal: William’s baked brie from Farm Cafe in Portland, OR
  • My piece of Sydney: McKenzie Beach
  • Guilty Pleasure: Cookies + milk
  • Who does the dishes: Whoever feels like it or whoever doesn’t cook

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Buttermilk Fried Chicken Slider with Kimchi Slaw

Prep time: | Cook time: | Serves 8-10

  • For the Light Brioche Slider Buns (makes 16-20)
  • 3 tablespoons warm milk
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
  • 3 cups bread flour
  • 1/3 cup all-purpose flour
1 1/2 teaspoons salt
  • 2 1/2 tablespoons unsalted butter, softened
  • Sesame seed (optional)
  • For the Buttermilk Fried Chicken
  • Buttermilk batter:
  • 3 cups buttermilk
  • 3 tsp Cayenne pepper
  • 1 tsp black pepper
  • 1 tsp ground coriander
  • 1 tsp Keens powdered mustard
  • Tapatio hot sauce
  • Flour seasoning:
  • 2 cups flour
  • 2 tsp Cayenne Pepper
  • 2 tsp Salt
  • 1 tsp pepper
  • 1/2 tsp ground coriander
  • For the Kimchi Slaw
  • 1/4 Red Cabbage
  • 1/4 White Cabbage
  • Kimchi – as little or as much as you want
  • 1/4 cup of Japanese Mayonnaise
  • 1 tsp White vinegar
  • A squeeze of lemon juice
  • Salt & pepper to taste
  1. Brioche Slider Buns (Prep time is about 4 hours, so make sure to do this step well in advance). In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
  2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.
  3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk within one to two hours.
  4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 16 – 20 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours (it usually only takes 1 hour for second rise).
  5. Set a large shallow pan of water on oven floor. Preheat oven to 190-200˚C with rack in centre. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.
  6. The buns soften as they cool down, so cool them completely on a rack before you assemble the sliders.
  7. Buttermilk Fried Chicken (marinate for at least 4 hours or overnight). Slice chicken breasts into 1cm thick pieces and then cut again into slider size portions.
  8. Pour buttermilk into a baking dish. Add paprika, pepper, Tapatio hot sauce, ground coriander and mustard powder. Stir through.
  9. Place chicken pieces into the buttermilk batter. Cover and store in the fridge for 4hrs or overnight.
  10. Mix together flour seasoning in a shallow bowl ready for coating chicken.
  11. Heat the vegetable oil in a frying pan with high sides.
  12. Remove chicken pieces from the buttermilk mixture. Shake off any excess batter before coating the chicken in the seasoned flour mixture.
  13. Using metal tongs, place the chicken in the vegetable oil and fry until golden brown.
  14. Remove from oil and place fried chicken on a wire rack with a piece of paper towel (the wire rack will prevent the chicken from going soggy like KFC).
  15. Kimchi Slaw. Thinly slice the two type of cabbages and kimchi and mix in a bowl.
  16. Add the Japanese mayonnaise and vinegar together with the coleslaw mix.
  17. Add pinch of lemon juice and mix well.
  18. Add salt and pepper to taste.
  19. Set aside in fridge and use when assembling sliders.
Posted: Nov 11 2013
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