Marinade chicken overnight with all the ingredients for the marinade. If you can’t marinade overnight marinade at least 1 hour before cooking. The longer you marinade the better the taste.
Mix all the ingredients for the pickled vegetables into a small sauce pan. Bring it to a boil then simmer for 10 minutes.
Put the sliced radish, sliced shallot, ribbon cucumber and ribbon carrot into a container or bowl. Pour the step 2 sauce into the bowl and gently mix it evenly. Leave it for at least 30 minutes.
Mix flour, garlic powder, paprika, black pepper, baking powder evenly in a bowl then mix with buttermilk. You will see the flour will look a bit lumpy but that’s ok.
Heat up oil in a saucepan or deep skillet. The oil temperature should be 180 c.
Coat the chicken with the spice flour from step 4 and leave it for a couple minutes.
To check if the oil is the right temperate, you can put a piece of the spice flour crumb into the oil and if the crumb immediately bubbles and floats on the oil then the temperature is perfect for frying the chicken.
Deep-fry the chicken until golden brown.
Slice the baguettes 12cm long and slice horizontally.
Spread some sriracha mayo first then put a couple slices of fried chicken and some pickled vegetables into the sandwich. Make sure to drain the vinegar from the vegetables before you put them in the sandwich or otherwise the sandwich will be soggy.