Place the chicken fillets, skin side up, on a chopping board and cover with a layer of cling film.
Use a meat mallet or a rolling pin to batter out the fillets ever so slightly so that they are evenly thick.
Place the buttermilk, garlic, paprika, coriander, lemon juice and lemon rind into a bowl and mix well.
Season the marinade to taste.
Add the fillets to the bowl and make sure that each fillet is well covered by the marinade.
Leave the buttermilk marinated chicken in the refrigerator overnight or for at least 1 hour.
Remove the chicken from the marinade and shake gently to remove excess marinade.
Place on a braai grid and grill over medium hot coals for about 10 to 15 minutes turning occasionally and basting with extra marinade until cooked through. You can also pan-fry the fillets.
Slice the bread rolls in half and smear with the butter.
Place a portion of coleslaw on the bottom half of each roll.
Place a cooked chicken breast fillet on the top and close with the top slice of the bread roll and serve immediately.
Recipe reprinted with permission of Pomegranate Days
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