Cut chicken breast into 1.5 oz pieces for mini sandwiches.
Combine buttermilk, rosemary, and thyme together in large tupperware. Add salt & pepper quantity as instructed in recipe.
Add cut chicken into buttermilk marinade and let sit overnight to brine.
Heat fryer to 350.
Place flour in hotel pan. Season with salt, pepper, and cayenne for a little heat. Add zest of lemon.
Remove chicken from marinade, shake off excess marinade. Batter both sides with flour. Place back in marinade and flour again. Chicken must be double battered.
Dust off excess flour and drop carefully in fryer. Cook till golden brown and reads 165 degrees internal temperature.
Cool on frying rack. Season with salt right out of fryer.
Slaw and Dressing:
Remove white core of napa cabbage and julienne. Place julienned cabbage in a large bowl.
Peel carrots and shred into thin/medium pieces. Add to napa cabbage.
In separate container, combine fish sauce, lime juice, and canola oil. Add salt, if needed.
Mix slaw and fish dressing till combined. Taste slaw and re-season if needed.
Mix mayonnaise and sriracha until combined.
Cut brioche buns in half horizontally.
Spread sriracha mayo on both sides of brioche buns.
Place napa slaw on bottom of bun, chicken on top of slaw, and place top bun on. Skewer with a bamboo toothpick.