MAIN

• 6 chicken thighs, cut into quarters
• 600 ml buttermilk
• 3 cups self-raising flour
• 2 Tbsp smoked paprika
• 2 Tbsp ground coriander
• 2 Tbsp dried oregano
• 24 slider buns
• 24 streaky bacon strips, halved
• 500 gm Monterey Jack cheese, grated
• 24 Little gem lettuce leaves

CHIPOTLE SAUCE
Makes 2 litres (approximately 50 sliders)

• 60 ml olive oil
• 700 gm brown onion, finely sliced
• 2 Tbsp. cumin seeds, roughly ground
• 600 gm Always Fresh whole Piquillo peppers
• 400 gm tinned diced tomato
• 400 gm tinned chipotle in adobado (I use the Carey brand)
• 250 ml sherry vinegar
• 200 gm brown sugar
• Salt