1 Sprinkle the paprika over both sides of chicken, rub to coat. Place into a large bowl. Pour over the buttermilk. Turn to coat. Refrigerate for 30 minutes.

2 One-third fill a wok or deep, frying pan with oil. Heat over medium heat until the temperature reaches 180°C (350°F) on a deep-frying thermometer or when a cube of bread dropped into the oil, it turns golden in 15 seconds.

3 While the oil is heating, combine the flour and baking powder in a large snap lock bag, shake to combine. Remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off. Add to flour mixture, one at a time. Shake to coat evenly, remove to a plate. Fry the chicken, in batches, for 5 minutes or until crisp, golden and cooked through. Drain on a wire rack.

4 To assemble, spread bun base with sriracha mayonnaise. Top with two Hydro lettuce leaves, overlapping to form frill right around the bun. Top with slaw, chicken. Drizzle with little sriracha mayonnaise then top with burger bun lid. Serve with parsnip chips, lime wedge and extra sriracha mayonnaise.

Tip Keep chicken warm in 160°C oven on the wire rack while cooking second batch of chicken.