In a medium bowl, combine 1 cup of mayonnaise with 2 cloves of minced garlic and 2 tablespoons of hot pepper sauce. Stir until smooth and well-blended.

Taste and adjust the heat level to your preference by adding more hot sauce if desired. Once mixed, cover the bowl with plastic wrap and refrigerate.

In a large mixing bowl, toss together 2 cups of thinly sliced cabbage, 1 sliced onion, 1 chopped jalapeño, and 1 cup of sliced pickles.

Pour in 1/4 cup of pickle juice and mix thoroughly to combine and coat the vegetables. Let the slaw sit in the refrigerator for at least 15 minutes.

In one bowl, whisk together 1 cup of all-purpose flour, salt, and black pepper to taste.

In a separate bowl, pour in 2 cups of buttermilk or substitute with milk mixed with vinegar.

Take each piece of chicken, first dredging it in the flour mixture, then dipping it into the buttermilk, and finally coating it again with flour.

Place a large skillet over medium-high heat and add vegetable oil, ensuring about 1 inch depth.

Heat the oil to 350°F and carefully place the coated chicken pieces into the hot oil, frying them for about 3 minutes on each side until golden brown.

Once cooked, transfer the fried chicken to a wire rack to drain excess oil.

In a separate skillet, melt a tablespoon of butter over medium heat.

Once melted, add the sandwich rolls cut side down and toast for approximately 2-3 minutes until golden and crispy.

Spread a generous amount of the spicy mayo on the bottom of each toasted roll.

Layer with the crispy fried chicken, followed by a scoop of the chilled cabbage slaw on top.

Place the top half of the roll and press gently to secure all the delicious ingredients together.