Mix the garlic, Egg Mayonnaise and hot pepper sauce in a small bowl, cover and chill in a fridge.

Toss the onion, jalapeño, cabbage mix, pickles and pickle juice in a large bowl to combine. Cover and chill in a fridge.

Whisk flour, ground pepper and 12 teaspoon of the salt in a shallow bowl. Working with 1 piece at a time, dredge the chicken in the flour mixture (shaking off the excess). Dip each piece in the buttermilk (allowing the excess to drip back into the bowl). Dredge the chicken again in the flour mixture, shaking off the excess.

Pour oil into a large heavy skillet to a depth of 1/2”. Prop a deep-fry thermometer in the oil so the bulb is submerged. Heat the oil over medium heat until the thermometer registers 350°F.

Fry the chicken until golden brown and cooked through (about 3 minutes per side). Transfer to a wire rack and set aside, season with remaining salt.

Cut each roll through the middle and spread the inside of the rolls with butter. Heat another large skillet over medium heat and working in batches cook the rolls buttered side down until brown and crisp (about 1 minute).

Build the sandwiches by spreading the spicy mayonnaise mixture on the inside of the rolls, add the crispy chicken and cabbage slaw.