Fried Chicken Sandwich with Slaw and Spicy Mayo

• Spicy mayo and slaw:
• 1 garlic clove, finely grated
• 1/2 cup mayonnaise
• 1 tablespoon Louisiana-style hot pepper sauce
• 1/2 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 4 cups thinly sliced cabbage
• 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
• Fried chicken and assembly:
• 2 cups all-purpose flour
• 1 tablespoon ground black pepper
• 1/2 teaspoon kosher salt plus more
• 1 cup buttermilk
• 2 8-ounces skinless, boneless chicken breasts, halved crosswise

Peanut or vegetable oil (for frying)

• 4 white sandwich rolls
• 2 tablespoons unsalted butter, room temperature

Special equipment: A deep-fry thermometer

1. For spicy mayo and slaw:Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
2. For fried chicken and assembly:Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
3. Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
4. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
5. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.