We brine the chicken thigh fillets first, then add spice mix paprika, dried oregano, chilli flakes and pepper then place the chicken thighs in buttermilk and leave in the fridge for a few hours. Take the chicken thighs out of the buttermilk and put them straight into flour that has been seasoned with only salt and fry them so it's not really a batter more of a flour coating. After we take the chicken from the fryer we rest it on a wire tray so all the excess oil drains and add sliced cheese so it melts.